| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Casserole |
4 |
Servings |
INGREDIENTS
|
|
Liver |
|
|
Flour to coat |
| 1 |
|
Egg; beaten |
|
|
Seasoned bread crumbs; to coat |
|
|
Bacon drippings |
| 1 |
|
Onion; sliced in rings |
|
sl |
Bacon |
|
|
Cooked rice |
INSTRUCTIONS
Flour liver, dip into beaten egg and then cover with seasoned bread
crumbs. Spread bacon drippings in casserole, spread onion rings in bottom
of casserole. Place liver on tnp of onions. Put strips of bacon on the
liver (Bacon will get crisp in oven.) Put into a 325 degree oven and bake
for 1/2 hour. Put liver on a plate with onions and bacon.
Rice is very good with this. After you have cooked the rice, put in into
the casserole that the liver came out of. Leave a little of the onions in
the casserole to mix with the rice. The rice picks up the flavor of the
bacon drippings and onions and is very good. Then take the rice out the
casserole and put it around the liver and serve.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Have you thanked God today?”