Title: Saute chicken livers with onions & mushrooms
 Categories: Appetizers, Chicken
      Yield: 4 servings
 
      1 lb Chicken livers
    1/2 c  Pancake flour (more or less)
    1/2 ts Salt
      2 ts Garlic powder
    1/2 ts Pepper or dried basil
      1 lg Onion; coarsely chopped
      1 c  Mushrooms; chopped
    1/2 c  Margarine OR
      3 tb Olive oil (give or take)
 
  * If using canned mushrooms, squeeze all liquid from mushrooms first.
    If using fresh, do not rinse, wipe clean instead.
  
  Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic
  baggie. Coat livers in pancake mixture, coating thoroughly. Set aside
  on paper plate.
  
  Heat 2 Tb margarine or oil in a frying pan and saut onions until just
  clear. Remove onions and set aside.
  
  In a clean pan, heat 1/4 cup margarine or 3-4 Tb. oil on a medium to
  high heat. Place livers in pan side by side one at a time. As soon as
  edges start to brown turn livers over one at a time, put onions and
  mushrooms into pan and lower heat. If necessary add more margarine by
  adding slivers around the edge so as not cool down pan. Saut slowly
  and tenderly for another 2 or 3 minutes on a medium heat or until
  done.
  
  Remove from heat and serve immediately with a rice pilaf or alone as
  an appetizer.