1 box frozen peas and carrots
1 lb. chicken livers
Seasoned flour
butter
2 tbsp. flour
1 c. milk
1/4 tsp. poultry season
1 chicken bouillon cube

Cook vegetables, drain and put in shallow 1 quart casserole. With fork, pierce livers several times to prevent popping. Dredge in seasoned flour. Fry in 1/2 cup butter until browned. Put on vegetables. Put 2 tablespoon butter in skillet, and blend in 2 tablespoon flour. Add milk, seasoning, and bouillon cube. Cook until thickened. Pour over liver. Bake at 350 degrees for 15 minutes. Serves 4.