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Recipe Name: Liver And Onions Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

12 Ounce(s) Dry bread crumbs
1 Egg, extra-large
1 Cup(s) Whole milk
1/4 Teaspoon(s) Lawry's Seasoned Salt, Lawry's Seasoned Salt
2 1/4 Pound(s) Beef liver, sliced 1/4"
Shortening, to taste
1 Onion, sliced 1/4" thick
Lawry's Seasoned Salt, to
Chop bread crumbs (in food processor, if desired) until very fine.
Siftto remove any large particles, then place on plate. In separate
bowl,beat egg, milk and seasoned salt to make batter. Dip liver slices
intobatter, drain to remove excess, then lay liver onto bread crumbs
andbread both sides. Place on tray if grilling or frying; place on
lightlygreased baking sheet if baking.To cook in skillet, coat surface
with shortening or vegetable cookingspray. Cook briefly, turning once.
Do not overcook. Liver may also bebaked in preheated 300-degree oven
just until done.To cook onions, melt about 2 tablespoons shortening in
skillet, addonions and cook until translucent. During cooking, add
seasoned salt andmix well. Serve with liver. Recipe By : Luby's
Cafeteria - SanAntonio, TexasPosted to MC-Recipe Digest V1 #300Date:
Wed, 13 Nov 1996 17:39:53 -0800From: Shirley <>

Nutrition (calculated from recipe ingredients)
Calories: 995
Calories From Fat: 215
Total Fat: 24.1g
Cholesterol: 1015.3mg
Sodium: 1056.4mg
Potassium: 1241.7mg
Carbohydrates: 99.1g
Fiber: 4.9g
Sugar: 16.5g
Protein: 90.4g

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