| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Casserole | 4 | Servings | |
INGREDIENTS
| Liver | ||
| Flour to coat | ||
| 1 | Egg, beaten | |
| Seasoned bread crumbs, to | ||
| coat | ||
| Bacon drippings | ||
| 1 | Onion, sliced in rings | |
| Bacon | ||
| Cooked rice |
INSTRUCTIONS
Flour liver, dip into beaten egg and then cover with seasoned bread crumbs. Spread bacon drippings in casserole, spread onion rings in bottom of casserole. Place liver on tnp of onions. Put strips of bacon on the liver (Bacon will get crisp in oven.) Put into a 325 degree oven and bake for 1/2 hour. Put liver on a plate with onions and bacon. Rice is very good with this. After you have cooked the rice, put in into the casserole that the liver came out of. Leave a little of the onions in the casserole to mix with the rice. The rice picks up the flavor of the bacon drippings and onions and is very good. Then take the rice out the casserole and put it around the liver and serve. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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