• 1/2 cup chicken or pork, finely diced
• 1 can mushrooms
• 1 qt. cold, cooked rice
• 2 tbsp. peanut or salad oil
• 1-1/2 tbsp. onion, finely chopped
• 2/3 tbsp. shoyu
• 1 egg, well beaten
• pimento, green pepper

Fry meat lightly in oil, add mushrooms, green onion, rice and shoyu. Continue to cook over low heat 10 minutes. Add egg. Cook 5 minutes, stirring frequently. Drop bits of pimento and green pepper in bottom of custard cup or Chinese teacup, press in the hot rice and turn out on plate.

Anyhow… This recipe is not a how to on making liverwurst, but a recipe for store bought liverwurst. It comes from the 1963 edition of The Good Housekeeping Cookbook. “Liverwurst Au Gourmet”… uh… this looks pretty white trash, if you ask me!

• 1 cup uncooked regular or processed white rice
• 1 1/2 lb. liverwurst, unsliced
• 1/2 cup very soft butter or margerine
• 1/2 cup snipped parsley
• 2 drops Tabasco
• 1 medium onion, grated
• 1 tablesp. Worchestershire
• 2 tablesp. sherry

Preheat broiler 10 minutes., or as manufacture directs. Cook rice as label directs. Meanwhile, cut liverwurst on angle into 8 slices; place in shallow pan. In small bowl, combine butter with parsley, Tabasco, onion, Worcestershire, and sherry. Spread on liverwurst.  Broil, 3″ from heat, about 6 min., or until browned.  Arrange bed of rice on heated platter; top with meat; spon on pan juices.  Makes 4 servings.