| LIVER AND ONIONS |
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4 servings1/2 cup all-purpose flour 1 teaspoon ground sage 3/4 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon cayenne 1 pound beef liver, membrane removed, cut into 4 x 1 x 1/4-inch strips 1/4 cup CRISCO Oil 1 large onion, thinly sliced and separated into rings 1/8 teaspoon instant minced garlic 2 tablespoons snipped fresh parsley 1/4 cup chicken broth 1 tablespoon lemon juice Mix flour, sage, salt, paprika and cayenne in large plastic food storage bag. Add liver. Shake to coat. Remove liver from bag; set aside. Heat Crisco Oil in medium skillet. Add onion and garlic. Sauté over moderate heat until onion is tender. Push to one side of skillet. Add liver. Fry 6 to 8 minutes, or until no longer pink, turning over 1 or 2 times. Stir together liver and onion. Sprinkle with parsley. Add lemon juice. Cook, stirring constantly, 1 to 2 minutes longer. |
