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Chicken Livers and Gizzards with Onions

1/2 lb chicken livers
1/2 lb chicken gizzards
cornflake crumbs

Wash the livers and gizzards. Bread with cornflake crumbs. Line
a baking pan with aluminum foil. Put the breaded livers and gizzards
in the pan and bake at 325 for 30 to 45 minutes.


Lowfat Fried Onions

2 large onions, sliced
1 Tbsp oil
1 cup beef bouillon

Heat the oil over medium heat in a nonstick skillet. Add the sliced
onions and cook slowly, stirring occasionally, until the onion
liquid evaporates and the onions start to brown. Start adding the
bouillon, 2 Tbsp at a time, and continue to stir occasionally.
When liquid evaporates and the onions brown too rapidly, add more
bouillon.

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