1 3/4 cups water
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons red wine vinegar
1/2 cup brown sugar
1/2 teaspoon McCormick Lemon Sugar
1 teaspoon crushed garlic salt
2 cups chicken broth
2 oranges, sliced
1 lemon
1 cup distilled white vinegar
1 chicken bouillon
1/2 cup chopped fresh parsley
In a medium saucepan, mix water, Worcestershire sauce, vinegar, brown sugar, lemon sugar, garlic salt and 1 cup chicken broth. Bring to an boil over medium heat. Bring mixture to a boil and mix in orange slices. Remove from heat and stir into cooked pasta.
Stir chopped liver into the boiling mixture and bring to a boil. Allow to cool and stir into pasta and sauce mixture.
Stir lemon juice into the sauce mixture. Mix into pasta and sauce mixture and simmer over medium heat for 10 minutes.
Stir bouillon/sour cream into the sauce mixture and bring to a boil. Mix into pasta and sauce mixture and simmer until thickened. Spread brine over pasta/ceramic bowls and place in refrigerator to serve.