CHICKEN LIVERS WITH MUSHROOMS

1 slice bacon, diced 1/8 tsp. pepper

2 tbsp. fat 1 tsp. lemon juice

1 tsp. chopped onion 1/4 c. sliced mushrooms
6 chicken livers | | c. chicken stock

2 tbsp. flour 1 tbsp. chopped parsley
5 tsp. salt

Brown bacon, in fat cook onion, add livers and brown 2 mins.
Add flour, salt, pepper, lemons and mushrooms, Add chicken
stock slowly, cook till mushrooms aretender. Garnish with
chopped parsley before putting on table. Serves 4 to 6.

[ Ethel Black
TURKEY DIVAN

Left-over turkey slices 1 can condensed

2 tbsp. sherry cream of chicken soup
2 tbsp. cream 1 pkg. frozen broccoli
5c, grated Parmesan cheese

Butter a 2 qt. casserole. Cook broccoli as directed. Thin
"= the soup with the sherry and cream. Place 1/4 of soup mix-
ture into buttered casserole. Lay in a layer of turkey slices.
eo a layer of broccoli another layer of turkey slices and
cover with the rest of the soup, Sprinkle the Parmesan
generously over the top. Bake at 350, uncovered, for about
30 mins.
Mrs. S. E. Guile

ITALIAN SHERRIED CHICKEN

2 - 25 - 3 lbs. chicken 5c. parsley

3 large green peppers 2 tbsp. soy sauce or

1 large onion liquid OXO
(continued)

27-Vancouver, B.C.