| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Sliced liver; thinly |
| 3 |
tb |
Flour; |
| 1/2 |
ts |
Salt; |
| 3 |
tb |
Margarine -=OR=- |
| 3 |
tb |
Salad oil; |
| 1/2 |
c |
Onion; sliced thinly |
| 1/2 |
c |
Bell pepper; sliced thinly (optional) |
| 1 |
c |
Tomatoes; stewed |
| 1/3 |
c |
All-purpose barbecue sauce; any flavor |
| 1/4 |
|
Green pepper; |
| 1/4 |
|
Red pepper; |
| 1/4 |
|
Yellow pepper; |
| 1/2 |
c |
Mushrooms; |
INSTRUCTIONS
MY ADDITIONS
Remove heavy membranes and veins from liver, if any. Cut into 4 x 1-1/2"
strips. Dredge liver in flour and salt. Lightly brown in margarine or oil
in skillet. Remover skillet; keep warm. Saute onion and green pepper (I
used yellow, red, green and about a cup of bell pepper. Next time I will
also add some mushrooms.) in skillet until onion is transparent. Add
tomatoes with barbacue sauce. Bring to a boil. Add liver; heat thoroughly,
about 10 minutes. Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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