Name: Brandied Liver and Onions
Ingredients: 2 tb All purpose flour; 1/4 ts Pepper; 1 pn Salt; 1 lb Calves liver sliced thin; 1 Onion sliced into rings; 1/2 c Raisins; 2 tb Brandy; 1 tb Cider vinegar

I like the way John Piper once put this along the lines of fearing God and perseverance. “Fearing the Lord means fearing to run away from Him. It means fearing to seek refuge and joy and hope anywhere but in God. It means keeping before our eyes what a fearful prospect it is to stop trusting and depending on God to meet our needs.” He who does not fear God has called a peace treaty with sin. But he who does fear God, battles sin and fervently continues in the daily quest for holiness. So fearing God enables us to obey Him, mature spiritually and faithfully persevere until the end.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats, Main dish	1	Servings

INGREDIENTS

2	tb	All purpose flour
1/4	ts	Pepper
1	pn	Salt
1	lb	Calves liver sliced thin
1		Onion sliced into rings
1/2	c	Raisins
2	tb	Brandy
1	tb	Cider vinegar

INSTRUCTIONS

On sheet of wax paper, combine flour, pepper and salt. Dredge liver in
flour mixture. In large non-stick skillet, over medium heat, cook bacon
until crisp. Remove to paper towel to drain; crumble when cool. To
drippings in pan, add liver and saute, in batches, if necessary, until
golden brown, about 1 1/2 minutes per side. Remove to serving platter; keep
warm. Add onion to skillet; cook until soft, about 3 minutes. Stir in
raisins, brandy and cider vinegar; cook 1 minute. Add crumbled bacon; pour
over liver.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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