Tag Archives: marjon promotions

Chicken Livers in Sherry

1-1/2 lbs. chicken livers
2 tbsp. butter
2 tbsp. oil
1/4 cup chopped onion
2 tbsp. flour
salt and pepper
1 10-oz. can beef gravy
1 tbsp. tomato paste
1/3 cup sherry
1 4-oz. can mushrooms
2 tbsp. chopped parsley

Pick over the chicken livers; cut out any filament and black or green spots. Dry on paper towels. Heat butter and oil in skilled; saute onions. Add chicken livers, saute until brown. Remove livers from skillet. Add flour to drippings, blend well. Add beef gravy, tomato paste and sherry, cook, stirring, until mixture boils and thickens. Season with salt and pepper./ Just before serving, add livers, mushrooms and parsley to sauce. Heat gently but thoroughly. Serve on toast, in rice ring or noodle ring. Makes 6 servings.

Suggested Menu and Preparation Schedule
Chicken Livers in Sherry
Tomato Aspic and Avocado
Steamed Celery and Carrots
Clover Leaf Rolls
Honeydew Melon with Lemon

Early in the day or the day before prepare Tomato Aspic. Refrigerate. Bake or buy Clover Leaf Rolls.

4:00pm  Cut Melon and Lemons: Prepare Salad Greens. Refrigerate.
*4:30  Cook Rice, pack into well buttered Ring Mold. Set Aside.
*4:45  Prepare Chicken Livers in Sherry up to /
5:30   Place Rice Ring in pan of water in 350° Oven
5:35   Cook Celery and Carrots
5:40   Combine Livers, Mushrooms and Sauce. Heat.
5:45   Heat Rolls, Garnish Tomato Aspic with Salad Greens and Avocado
6:00   Bon Appetit! Enjoy Your Dinner!
After dinner serve Honeydew Melon with Lemon
*May be prepared earlier in the day and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!


© 1972 Marjon Promotions Inc. All Rights Reserved

Stuffed Zucchini

stuffed_zucchini

6 medium zucchini
1-1/2 lbs. ground beef
4 slices bread
2 tbsp. chopped parsley
2 tbsp. grated Parmesan cheese
1 tbsp. finely chopped onion
1 egg
salt and pepper
2 10-1/2-oz cans condensed tomato soup
3/4 cup water

Wash zucchini, do not peel. Cut off thin slices at ends. Boil for 10 min. Cool. Cut in half lengthwise, scoop out pulp, drain cut side down on rack. Finely chop pulp. Soak bread in water for few minutes, squeeze dry. Mix thoroughly with chopped zucchini, meat, parsley, Parmesan, onion and egg. Season to taste. Fill zucchini shells with meat mixture. Place in lightly greased shallow baking dish. Shape any leftover meat into meatballs, back with zucchini. Mix tomato soup with water, pour over zucchini. Bake at 350°F. for 45 min. Makes 6 servings with enough sauce for rice or noodles.

Suggested Menu and Preparation Schedule
Stuffed Zucchini
Fluffy Rice
Mixed Green Salad with Marinated Julienne Carrots
Brownie Pie a la Mode

*4:00pm  Prepare Zucchini for Baking
*4:30        Prepare Salad Greens. Chill.
*4:45        Marinate Carrots in French Dressing
*5:00        Prepare Brownie Pie
5:30         Prepare Rice
5:50         Add Dressing to Salad. Top with Carrots.
6:00        Bon Appetit! Enjoy Your Dinner!
After dinner serve Brownie Pie a la Mode
*May be prepared earlier in the day. Do not refrigerate Brownie Pie.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!


©1972 Marjon Promotions, Inc. All Rights Reserved