Ingredients:

¼ cup fine egg noodles                            

6 chicken livers

1 cup shelled green peas or                      

1 tbsp special oil

½ package frozen                                     

4 cups chicken broth

Procedure:

Cook the noodles 2 minutes less than package directs. Drain well. Cook the peas in salted water until tender but firm. Wash the livers, removing any discolored spots; dice the livers. Heat the oil in skillet; sauté the livers 3 minutes.

In a saucepan combine the noodles, peas, livers and broth. Heat.

Serves 4.

Per serving

Calories 145

Saturated fat 0.9 gram

Polyunsaturated fat 2.5 gram

Total fat 4.8 grams

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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