| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Worcestershire sauce |
| 1/4 |
c |
Vinegar |
| 3 |
tb |
Mustard, prepared |
| 3 |
tb |
Molasses |
| 1/2 |
c |
Catsup |
| 1 |
lb |
Beef liver; or calf's liver |
| 6 |
sl |
Bacon |
| 1 |
lb |
Red pepper; cut in 12 pieces |
| 1 |
lg |
Green pepper; cut in 12 piec |
| 8 |
sm |
Onions |
INSTRUCTIONS
Combine first 5 ingredients in a small saucepan; simmer over low heat 3
minutes. Set aside.
Cut liver into bacon-size strips. Lay a liver strip on each bacon slice.
Alternate vegetables and meat on skewers, lacing meat accordian style.
Brush with sauce, and grill 15 to 20 minutes over hot coals or until bacon
is crisp and liver is cooked to desired doneness.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy
Coleman.
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