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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 t Lawry's Seasoned Salt
2 1/4 lb Beef liver, sliced 1/4"
thick
Shortening, to taste
1 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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