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LIVER AND ONIONS 1 lb. calf's liver 3 Tbsp. lemon juice 1 canned green chili, seeded and minced 2 cloves garlic, minced 1 tsp. dried oregano 1/4 tsp. dried rosemary, crushed 4 large baking potatoes 3 medium onions 1/4 c. beef stock 2 tsp. oil Cut the liver into strips about 1/2-inch wide. Place in shallow bowl. Mix lemon juice, chili, garlic, oregano and rosemary; pour over the liver and toss to coat. Let stand at least 2 hours. About an hour before serving time, scrub and dry potatoes. Pierce each with a fork and bake for 1 hour or until tender. Slice the onions thinly. In large no stick frying pan cook the onions in the beef stock over medium low heat for 15 to 20 minutes or until stock evaporates and onions are tender and lightly browned. Stir occasionally to prevent sticking. Remove onions to a plate. Raise heat to medium high. Put the oil in the pan and heat a few seconds. Add the liver, reserving any marinade that remains in the bowl. Cook, stirring frequently for about 2 minutes. Return the onions to the pan, pour in any reserved marinade and toss for a moment to reheat onions. Serve over baked potatoes. Serves 4. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |