Melba's Jammin' wrote:

> In article >,
> "Bob (this one)" > wrote:
>
> > Peeled, split and sliced 7 good-sized onions, piled them in
> > a covered skillet with a whole stick of butter and maybe 1/2
> > cup olive oil. Popped the lid on and let them work over
> > medium-low heat for 45 minutes of so, just beginning to
> > caramelize. Washed and trimmed 2 pounds of chicken livers,
> > let them drain in a colander in one of the sinks. Put on
> > water for pasta. When the onions were tender, lightly
> > browned and wonderfully sweet, scattered the livers across
> > the tops and replaced the lid. Let them steam-poach for
> > about 20 minutes. Pasta was rotini.
> >
> > Spooned some pasta into the plate, liver, onions and some
> > wonderful juices over top. Salt and pepper.
> >
> > Lovely.
> >
> > Pastorio
>
> Sweetpea, I was with you until you involved the pasta. Chicken livers
> and rotini - I just can't put my fork in it. Sorry.


Lol...

"Is that your cooking, or has the prison cafeteria started doing
takeout...???"

--
Best
Greg