Square Deluxe
Description
Purchased from the Watson Estate in McKinney, Texas in 1991. Dated 1944. I can’t even imagine making this recipe. I don’t like Chicken livers, however my neighbor made this for a block party and it was gobbled up and he had to hand recipe out numerous times.
Ingredients
- 2 pounds yellow squash
- 3 tablespoons unsalted butter
- ½ teaspoon salt
- 1 fresh Onion, chopped fine
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon paprika
- ¾ pound Chicken livers
- 3 tablespoons butter
- 4 teaspoons worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon celery seeds
- 1/8-teaspoon curry powder
- 1 egg, lightly beaten
Procedures
- Grated Parmesan cheese
- Wash Squash but do not peel.
- Slice as thinly as possible and place slices in a saucepan with butter, teaspoon salt, green onion, black pepper and paprika.
- Simmer over low heat about 25 minutes or until Squash is tender.
- Wash Chicken livers and cut in halves.
- Melt butter and put in 2 baking dish.
- Add worcestershire sauce, salt, and pepper.
- Marinade livers in this mixture for 20 minutes.
- Turn livers after 10 minutes.
- Add cooked Chicken livers to cooked Squash, celery seeds, curry powder and lightly beaten egg.
- Mix lightly.
- Place mixture in same baking dish.
- Sprinkle top with grated Parmesan cheese and bake at 350 for 25 minutes.
