May 24, 1956 Chicken Livers with Rice in Casserole, Strawberry Cream Pie

Chicken Livers with Rice in Casserole

1 lb. chicken livers
1/2 lb. mushrooms
3 T. butter
1 can condensed cream of mushroom soup
2/3 c. milk
1 1/2 c. cooked rice
2 T. chopped parsley
2 T. shredded almonds, toasted

Saute livers and mushrooms in butter.Combine soup and milk, add rice and parsley, combine with livers and mushrooms. Pour into casserole. Bake at 350 degrees for 10 to 15 minutes. Serve topped with shredded almonds.

Strawberry Cream Pie

1 baked 9" pie shell
1/2 c. slivered blanched almonds, toasted
1 recipe cream filling
2 1/2 c. strawberries
1/2 c. water
1/4 c. sugar
2 t. cornstartch
Few drops of red coloring

Cream Filling:

1/2 c. sugar
3 T. cornstartch
3 T. flour
1/2 t. salt
2 c. milk
1 egg, slightly beaten
1/2 c. heavy cream, whipped
1 t. vanilla

Cover bottom of cooled baked pie shell with almonds. Fill with cream filling. Slice 2 c. of the strawberries in half, arrange on top of chilled cream filling. For glaze: Crush remaining berries; add water and cook 2 minutes, sieve. Combine sugar and cornstartch; gradually stir in berry juice. Cook, stirring constantly until thick and clear. Tint to desired coloring. Cool slightly, pour over halved strawberries. Refergerate until serving time. Serve with whipped cream if desired.

Note: You may use 2 t. clearjel (fruit pie thickener from Atlantic Supply) instead of cornstartch, if you do, add strawberry juice to clearjel, cook until thickened, add sugar and continue to cook until transparent.