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Prep: 15 min Cook: 16 min 
Cost per Serving (with vegetables): 69 cents

 2 slices (1 1/2 ounces) bacon
 1/3 cup all-purpose flour
 1/2 teaspoon each onion powder and poultry seasoning
 1/4 teaspoon salt
 1 pound chicken livers, cut in thirds and drained on 
paper towels
 1 chicken bouillon cube dissolved in 1 cup water
 3 tablespoons cider vinegar
 1 teaspoon granulated sugar
 Accompaniments: mashed potatoes (made with 2 cups instant 
potato flakes) and 2 cups
frozen green peas, cooked 

1. Fry bacon in a large skillet until crisp. Drain on 
paper towels. Pour off all but 2
teaspoons drippings.
2. While bacon fries, mix flour, onion powder, poultry 
seasoning and salt. Roll chicken
livers in flour mixture to coat. (Reserve 1 tablespoon 
flour mixture to thicken sauce.)
3. Fry livers in drippings 6 to 8 minutes, turning 3 
or 4 times, until outsides are browned
and centers are barely pink.
4. Whisk reserved flour mixture into broth until smooth. 
Add vinegar and sugar. Stir
into skillet. Cook 1 to 2 minutes until slightly thickened, 
stirring twice. Crumble bacon
over livers.

* Serves 4. Per serving (without potatoes and peas): 
251 cal, 23 g pro, 14 g car, 11 g fat, 505
mg chol, 545 mg sod. Exchanges: 1 starch/bread, 2 3/4 
lean meat, 1/2 fat

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