Sunday, April 13, 2008


"You can almost feel it in the air--there's so much glamour and gaiety and bubbling interest in skillet cookery today.

Suddenly, food editors, TV chefs, restaurateurs, good cooks around the corner and the nation are waking up to the wonderful variety of everyday foods that can be glorified in a skillet--so easily with pure vegetable oil.

Imagination is now the main ingredient in skillet recipes...." yes, well, that and condensed cream soups. I am very fond of chicken livers -- before it got all yuppified, Cornfedton had a corner diner that served them deep fried and I would indulge in the occasional cholesterol overload there -- but I can't imagine serving anyone this dish.

Unless of course I didn't want them to come back.


A noble dish to set before your family and friends

1 pound chopped chicken livers
2 T Wesson Oil
1 medium onion, chopped
1 can cream of chicken soup
2 cups water
8 ounces uncooked spaghetti
2 tablespoons chopped celery leaves
1/2 teaspoon salt

Brown chicken livers in Wesson Oil. Stir in all other ingredients. Cover and simmer 30 minutes, stirring occasionally to keep spaghetti from sticking together. 4 to 6 servings."


Laura said...

Oh my stars, Chicketti! But if it's in a skillet, it's glamorous!

Julie said...

Mmmmm, yum?!?!

Shay said...

Even if you get past the chicken livers in cream of chicken soup, there's still the spaghetti, cooked in such a way as to guarantee complete gumminess.