Recipe: Wine and Chicken Livers (microwave)

WINE AND CHICKEN LIVERS
Yield: 3 servings

2 tbsp Butter or margarine
1 1/2 lb Chicken livers
1/2 tsp Salt
1/8 tsp Pepper
2 1/2 tbsp Flour
1/4 cup Minced onion
2 tbsp Catsup
3/4 cup Dry white wine

1. Place 2 tablespoons butter in a 10-inch, heat-resistant, non- metallic skillet. Heat, uncovered, in Microwave Oven 30 seconds. seconds.

2. In a plastic bag combine flour, salt and pepper. Coat each chicken liver with seasoned flour and place in skillet with melted butter.

3. Heat, uncovered, in Microwave Oven for 4 minutes.

4. Turn livers and heat, uncovered, an additional 3 minutes or until chicken livers are browned.

5. Add onion, catsup and wine. Heat, covered, for 1 1/2 minutes. Stir.

6. Heat, uncovered, for an additional 1 1/2 minutes. Serve with cooked rice.

Tip: If chicken livers begin to pop, pierce them with the tines of a fork before continuing to cook. The popping is just the steam escaping through the thin membrane surrounding the liver.Chiliburger Pie
6 to 8 Servings

Lean hamburger meat or ground turkey
Canned chili with beans
Canned dry bread crumbs
Instant chopped onion or onion chopped
Egg
American cheese

1. Mix 1 pound lean hamburger meat or ground turkey, 1 can (7 1/2 ounces) chili beans, 1/2 cup fine dry bread crumbs, 1 tablespoon instant chopped onion or 1 small onion, chopped and 1 egg together in the medium bowl.

2. Press the meat mixture on the bottom and up the side of the pie plate.

3. Cover with waxed paper, curled side down, and microwave on high (100%) 5 minutes. Turn the plate 1/2 turn. Microwave 3 to 5 minutes longer or until the meat is no longer pink when you cut into the center with a knife (ask an adult to help). Using potholders, carefully remove the pie plate from the microwave. Carefully lift the edge of waxed paper farthest away from you to let the steam out, then remove the waxed paper.

4. Cut 4 slices American cheese into 1-inch strips and arrange in a crisscross pattern over top.

5. Microwave uncovered on high (100%) about 1 minute or until the cheese is melted. Using potholders, remove the pie plate from the microwave.

6. Let stand uncovered 5 minutes befor serving. Mini Meatloaves
6 Servings

Milk
Egg
Hamburger meat
Fine dry bread crumbs
Ranch-style salad
dressing mix (dry)
Worcestershire sauce

1. Beat 1/4 cup milk and 1 egg together with a fork in the large bowl.

2. Mix 1 pound hamburger meat, 1/4 cup fine dry bread crumbs (from a can) and 1 package (0.04 ounces) ranch-style salad dressing mix (dry) into the egg mixture with a spoon or using your hands.

3. Pat the meat mixture flat in the bottom of the bowl. Cut into 6 equal wedges.

4. Using your hands, shape each piece into a small loaf shaped like a football. Put the loaves in a circle or in rows on the rack in the dish.

5. Brush each loaf with 1 tablespoon Worcestershire sauce.

6. Cover with waxed paper, curled side down. Microwave on high (100%) 5 minutes. Turn the dish 1/2 turn. Microwave 3 to 5 minutes longer or until the meat is no longer pink in the center (ask an adult to check by cutting with a knife). Using potholders, carefully lift the edge of waxed paper farthest away from you to let the steam out.

7. Re-cover and let stand covered 5 minutes. Decorate with cheese strips, if desired.