Squash Casserole
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
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.
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
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.
