Name: Liver Alla Romana
Ingredients: 2 Green onions; 1 tb Unsalted butter; 2 tb Olive oil; 1 lb Liver; sliced very thin; 1/2 c All-purpose flour; 2 md Onions; diced; 1 Clove garlic; minced; 1/2 ts Salt; Freshly ground black pepper; 1 ts Italian crushed hot red pepper; 1/2 ts Dried leaf oregano; 1/2 ts Dried leaf basil; 1/2 ts Dried leaf marjoram; 1 cn (8-oz) tomato sauce; 1/4 c Dry red wine; 1 1/2 tb Wine vinegar; 1/2 Lemon; juice of; Buttered spaghetti with Parmesan cheese; if desired; 1/4 c Finely minced parsley

When you are forgotten or neglected or purposely set at naught, and you sting and hurt with the insult or the oversight, but your heart is happy, being counted worthy to suffer for Christ-that is dying to self. When your good is evil spoken of, when your wishes are crossed, your advice disregarded, your opinions ridiculed and you refuse to let anger rise in your heart, or even defend yourself, but take all in patient loving silence-that is dying to self. When you lovingly and patiently bear any disorder, any irregularity, or any annoyance, when you can stand face to face with waste, folly, extravagance, spiritual insensibility, and endure it as Jesus endured it-that is dying to self. When you are content with any food, any offering, any raiment, any climate, any society, any attitude, any interruption by the will of God-that is dying to self. When you never care to refer to yourself in conversation, or to record your own good works, or itch after commendation, when you can truly love to be unknown-that is dying to self. When you see your brother prosper and have his needs met and can honestly rejoice with him in spirit and feel no envy nor question God, while your own needs are far greater and in desperate circumstances-that is dying to self. When you can receive correction and reproof from one of less stature than yourself, can humbly submit inwardly as well as outwardly, finding no rebellion or resentment rising up within your heart-that is dying to self.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	Meat	4	Servings

INGREDIENTS

2		Green onions
1	tb	Unsalted butter
2	tb	Olive oil
1	lb	Liver; sliced very thin
1/2	c	All-purpose flour
2	md	Onions; diced
1		Clove garlic; minced
1/2	ts	Salt
		Freshly ground black pepper
1	ts	Italian crushed hot red pepper
1/2	ts	Dried leaf oregano
1/2	ts	Dried leaf basil
1/2	ts	Dried leaf marjoram
1	cn	(8-oz) tomato sauce
1/4	c	Dry red wine
1 1/2	tb	Wine vinegar
1/2		Lemon; juice of
		Buttered spaghetti with Parmesan cheese; if desired
1/4	c	Finely minced parsley

INSTRUCTIONS

Trim roots & any wilted tops from green onions. Cut each onion in half
lengthwise; then in quarters crosswise; very thinly slice each piece. Set
aside. In a large, heavy skillet, melt butter in oil. Meanwhile, dredge
liver slices in flour. When butter is melted & hot, add liver. Then add
diced onions, green onions & garlic; cook until liver & onions are lightly
browned. Turn liver & season with salt, black pepper, crushed red pepper &
herbs. Cook until browned on second side, adding more butter & oil as
needed to prevent sticking. Mix tomato sauce, wine, vinegar & lemon juice;
pour over liver; reduce heat so sauce simmers. Cook a few minutes until
flavors are blended. Taste & adjust seasonings. Place liver slices on
warmed plates or arrange around mound of spaghetti on platter if desired.
Top with sauce, sprinkle with parsley & serve. Makes 4 servings. TIP: To
prepare spaghetti, cook enough dried spaghetti for 4 servings according to
package directions. Drain & toss with 1/4 cup extra-virgin olive oil and
1/4 cup melted unsalted butter. Then toss with 1/2 cup or more freshly
grated Parmesan cheese.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Peace starts with a smile.”