| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Appetizers | 6 | Servings |
INGREDIENTS
| 1 | lb | Beef liver; sliced 1/2"thick |
| 1/3 | c | All-purpose flour |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | lb | Shortening |
| 1 | c | Sour cream |
| 1/2 | ts | Curry powder |
| 1 | ts | Parsley; chopped |
| 1/4 | ts | Hot pepper sauce |
| 1/2 | ts | Salt |
INSTRUCTIONS
FIESTA SOUR CREAM DIP Cut liver into strips about 1/4 inch wide and 3 inches long. Combine flour, salt, and pepper. Dredge lvier strips in seasoned flour. Fry in shortening at 350 degrees until brown, about 2 to 3 minutes. Drain on absorbent paper. Serve hot or cold with Fiesta Sour Cream Dip. Fiesta Sour Cream Dip: Combine sour cream, curry powder, parsley, hot sauce and salt. Mix well. Refrigerate until ready to serve. Yield: about 1-1/4 cups. SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman.
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