INGREDIENTS

INSTRUCTIONS

Preheat oven to 400B0 F. (hot).  Line four 8x8x2-inch baking pans with
heat-resistant freezer wrap.  Allow enough extra wrap to fold over top.
Use one pan for each six  servings or one-fourth of the recipe. Do not
line pans for food to be  served without freezing.  Grease other
shallow baking pans for cooking the liver. Place the  liver slices in
the pans.  Brush with melted fat. Brown in oven for  20 minutes. Drain.
Put liver through food chopper. Dissolve bouillon  cubes in hot water.
Mix liver and bouillon with remaining  ingredients. Press one-fourth of
the mixture into each baking pan.  Pack mixture tightly to avoid air
pockets.  TO SERVE WITHOUT FREEZING:  Preheat oven to 350B0 F.
(moderate). Bake  45 minutes or until loaf is done in center. Garnish
with bacon piece.  TO FREEZE:  Complete wrapping by pulling paper up
over top of food.  Put edges of wrap together and fold several times so
paper lies  directly on top of food. Fold ends of freezer wrap over the
top and  seal with freezer tape. Label with name of food, date of
freezing,  and last date the food should be used for best eating
quality (about  6 months). Freeze immediately for 10 to 12 hours before
removing  packages from the pans.  TO HEAT FROZEN LOAF:  Preheat oven
to 350B0 F. (moderate). Remove  freezer wrap.  Place loaf in baking
pan. Bake 1 1/4 hours or until  loaf is done in center. Garnish with
crisp bacon piece.  Recipe By     : Freezing Combination Main Dishes
(Robinson & Fulton,  1973) Posted to MM-Recipes Digest V4 #038 by
BobbieB1@aol.com on Feb  6, 1997.

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