1 lb. carrots, thinly sliced (about 3 1/2 cups)
1 medium onion, chopped (1/2 cup)
1 chicken liver, chopped
2 tbsp. cooking oil

Cook carrots, covered, in lightly salted boiling water about 10 minutes or till crisp-tender; drain well.

Meanwhile, in a small skillet, cook onion and chicken liver in oil for 4 to 5 minutes or till the liver is done; sprinkle lightly with pepper. Add to the carrots; toss lightly to coat. Serve immediately.

Makes 6 servings.

Submitted by: Karen LaValley