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Liver and Onions

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Beef 4 Servings

INGREDIENTS

12 oz Dry bread crumbs
1 Egg; extra-large
1 c Whole milk
1/4 ts Lawry's Seasoned Salt
2 1/4 lb Beef liver; sliced 1/4" thick
Shortening; to taste
1 lg Onion; sliced 1/4" thick
Lawry's Seasoned Salt; to taste

INSTRUCTIONS

Chop bread crumbs (in food processor, if desired) until very fine. Sift to
remove any large particles, then place on plate. In separate bowl, beat
egg, milk and seasoned salt to make batter.  Dip liver slices into batter,
drain to remove excess, then lay liver onto bread crumbs and bread both
sides. Place on tray if grilling or frying; place on lightly greased baking
sheet if baking.
To cook in skillet, coat surface with shortening or vegetable cooking
spray. Cook briefly, turning once. Do not overcook. Liver may also be baked
in preheated 300-degree oven just until done.
To cook onions, melt about 2 tablespoons shortening in skillet, add onions
and cook until translucent. During cooking, add seasoned salt and mix well.
Serve with liver.
Recipe By     : Luby's Cafeteria - San Antonio, Texas
Posted to MC-Recipe Digest V1 #300
Date: Wed, 13 Nov 1996 17:39:53 -0800
From: Shirley <shirleyj@pacificrim.net>

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