| 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 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 2 |
lb |
Shortening |
| 1 |
c |
Sour cream |
| 1/2 |
t |
Curry powder |
| 1 |
t |
Parsley, chopped |
| 1/4 |
t |
Hot pepper sauce |
| 1/2 |
t |
Salt |
INSTRUCTIONS
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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