Dave Drum wrote to All <=-

Yield: 3333 servings

Now that's my kind of recipe. XD

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Luby's Liver And Onions
Categories: Meat, Liver
Yield: 4 Servings

2 1/4 lb Beef liver, sliced 1/4-inch
Thick
2 tb Butter or margarine
1 lg Onion, cut into 1/4-in thick
Slices
1/2 ts Seasoned salt
1 c Milk
2 Extra-large eggs
3 c Fine, dry bread crumbs
2 tb Vegetable oil

In a bowl, soak the liver in cold salted water for 15 to 20 minutes.

In a 10-inch skillet, melt the butter/margarine over medium heat.
Add the onion. Cook until the onions are tender and lightly browned,
stirring occasionally. Sprinkle with salt. Keep warm.

In a shallow bowl, whisk together the milk and eggs until well
blended. In a separate shallow bowl, place the bread crumbs.

Rinse the liver under cool running water. Pat dry with paper towels.
Dip the liver into the milk mixture, and then into the bread crumbs,
coating evenly.

In a large skillet, heat the oil over medium heat. Add the liver.
Cook the liver for 2 to 3 minutes on each side or until cooked
through. Top with the onions.

Makes 6 servings.

Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection" (Luby's
Cafeterias, Inc., $9.95)

From: David Pileggi Date: 11-17-96 Cooking

MMMMM

-- Sean

... Water is heavier than butane because butane is a lighter fluid.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Yield: 3333 servings

Now that's my kind of recipe. XD

Oooooopsie. That was suppoese to remind me to change the measure. It
was supposed to say 3 cups - which is now fixed - rather than the
default "servings".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Luby's Liver And Onions
Categories: Meat, Liver
Yield: 4 Servings

Liver & onions is OK. This is better:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Liver, Bacon & Onions
Categories: Beef, Pork, Offal, Dairy
Yield: 4 Servings

2 lb Liver (beef)
2 c Flour
Salt
1 ts Pepper
2 c Milk *
1/2 lb Bacon
2 lg Onions
2 tb Oil
2 tb Corn flour
pn Basil
pn Thyme

Cut liver into desired thinness. Soak liver in milk
for a day in the refrigerator. *

Fry bacon and onions in the oil and set aside. Dredge
liver through the flour, salt and pepper mix. Fry liver
in a heavy skillet until slightly pink in the middle
(medium). Remove liver and set aside.

Mix cornflour and cold water and pour into skillet
while off the heat and make gravy in the normal manner,
adding basil plus thyme. Add liver, bacon and onions
to the gravy and simmer for 15 minutes.

Serve.

* I often omit this step - especially if using calve's
or yearling's liver.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "When you have an efficient government, you have a dictatorship." -- HST --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Sean Dennis <=-

Oooooopsie. That was suppoese to remind me to change the measure. It
was supposed to say 3 cups - which is now fixed - rather than the
default "servings".

I was gonna say, an infinite dip glitch would be nice. XD

Liver & onions is OK. This is better:

Title: Liver, Bacon & Onions

Bacon is the perfect vegetable as it goes with everything, even ice cream!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cabbage Soup with White Beans and Noodles
Categories: Bacon, Beans/legum, Pasta/noodl, Pillsbury, Soups
Yield: 4 Servings

1 ts Extra virgin olive oil
3 c Green cabbage; chopped
1/2 c Chopped onion
4 1/2 c Hot water
1/2 c Uncooked medium egg noodles
2 ts Chicken boullion cubes
15 1/2 oz Canned navy beans;
-drained/rinsed
4 sl Low-sodium bacon
1/2 ts Salt
Cider vinegar; if desired

Spray Dutch oven with nonstick cooking spray. Add oil; heat over
Medium-High heat until hot. Add cabbage and onion; cook 6 minutes or
until browned, stirring frequently.

Add water, noodles, bouillon and beans; mix well. Bring to a boil.
Reduce heat; simmer 20 minutes. Meanwhile, place several layers of
microwave-safe paper towels in Microwave-safe plate. Place bacon
slices in single layer on towels, cover with more towels. Microwave
on High for 4-4 1/2 minuts or until crisp. Blot to remove excess
grease; remove from paper towels. Cool slightly; crumble and set
aside.

Remove Dutch overn from heat; stir in salt, ladle soup into 4
individual soup bowls. Sprinkle each serving with bacon. pass vinegar
to be stirred into soup as desired.

Makes 4 (1 1/4 c.) servings.

Per serving; 240 calories, 6 g fat, 9% CFF, 15 mg cholesterol, 1130
mg. sodium, 33 g carbohydrate, 7 g. fiber, 13 g protein

Dietary Exchanges: 2 starch, 12 very lean met, 1 fat.

Pillsbury, Fast and Healthy Cooking, Jan/Feb '99, p. 16

Serving Ideas : Serve with thick slices of pumpernickle bread and
dark beer

Recipe by: Pillsbury, Fast and Healthy Cooking, Jan/Feb '99

Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Dec
09, 1998, converted by MM_Buster v2.0l.

MMMMM

-- Sean

... Swarm of flying insects threaten town! Police deploy the SWAT team!
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)