1 1/2 lbs. chicken livers, washed and drained
1 c. flour
1 c. diced onions
1/2 lb. diced bacon
1 c. sweet Vermouth
1 tsp. Lawry's seasoned salt
1/8 tsp. garlic powder, optional

Lightly brown bacon drain off most of grease. Add onions and saute until slightly soft. In flour, add Lawry's and chicken livers shake until well coated. Add to bacon and onion mix. Cook about 5 minutes over medium heat, just folding when livers are slightly brown. Add Vermouth and simmer uncovered for 35 to 45 minutes until livers are cooked. Stir occasionally. Mixture will thicken as it cooks. Serve hot. This is also great as pate. Mash and serve on crackers.