Recipe 8

chicken livers with yam and baked zucchini boats

In 2 Tbs corn oil, sauté

  • 4 Tbs fresh grated ginger root with
  • 2 Tbs grated carrot and
  • 3/4 cup sliced yam.

Stir in 12-18 oz. chicken livers. Continue to sauté until the chicken livers begin to color.When the yam and grated ginger root are tender, reduce heat to low. Stir in

  • 2 cups V-8 juice, adding
  • 1-3 Tbs oatmeal to thicken, if desired.

Season the sauce with

  • 1 Tbs wasabe
  • 1 tsp marjoram
  • 1 tsp rosemary, and
  • one clove-studded apple.

Cover and simmer about 30 mins.Serve hot over baked zucchini boats. Garnish each serving with a sprinkle of wheat germ.

Recommended beverage: sake.