CHICKEN LIVER AND RICE

2 cups cooked rice, 3 1/2  pounds chicken livers, 1/2 pound bacon, fried, and crumbled, 1 tablespoon applesauce, 1/4 cup evaporated milk, 1/4 cup vegetable stock, 1 large white onions, sliced, 2 garlic cloves, minced, self-rising flour, salt, pepper, granulated garlic, paprika, and oil for frying.

In a gallon storage bag add the flour, salt, pepper, granulated garlic, and paprika, shake well.  Heat up a couple of tablespoons of vegetable oil in a heavy skillet.  When the oil is hot (350 degrees) add the liver and lightly brown on both sides, remove and set aside.  Add the onions and garlic to the oil and saute until the onions are translucent, add 1/4 cup water and 1/4 cup milk, stir together and cook for 5-minutes.    Add the liver back into the skillet, cook for another 2-3 minutes.  Pour the rice onto a platter, pour the liver and gravy on top.  Dinner is ready.  To complete this meal I would add fried cabbage, candied carrots, and tomato slices.

 

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