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Recipe Name: Devilled Kidneys Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
8 Lamb kidneys
3 Ounce(s) Butter
1/2 Cup(s) Finely copped parsley
1 SMALL ONION
1 Clove garlic
1 Tablespoon(s) Worcestershire sauce
1 Tablespoon(s) Dry Sherry
Salt, pepper
Directions:
Wash kidneys, remove skin, fat and hard core; slice kidneys. Melt
butterin pan, add crushed garlic, finely chopped onion, salt and
pepper, cooka few minutes. Add kidneys, cook quickly on both sides.
AddWorcestershire sauce, sherry and parsley to pan, blend well. Spoon
ontoslices of hot buttered toast. Delicious as a supper dish; or serve
withhot rice, into which some finely chopped parsley has been
tossed.From: Australian Women's Weekly Cookbook - 1970Posted to
MM-Recipes Digest by "Wayne T. Jones"<waynej@mail.austasia.net> on Jun
27, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 174
Calories From Fat: 152
Total Fat: 17.3g
Cholesterol: 45.7mg
Sodium: 45.6mg
Potassium: 90mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 1.7g
Protein: <1g


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