June's Liver & Onions
4 slices (rashers) of bacon.
1 package of 4 slices of fresh or frozen calves' liver
all-purpose flour
salt & pepper, to taste
1 can Campbell’s French Onion Soup
2 heaping TBLS sour cream
1 to 2 TBLS all-purpose flour (optional)
In a hot skillet, fry bacon until very crisp. Set aside. Retain fat in pan. In a shallow bowl, mix salt and pepper with four. Carefully (to avoid thinner cuts of liver from falling apart), dredge all sides of liver with flour, making sure no part is folded over on itself. Cook liver in pan, about 3 to 5 minutes per side, depending on thickness.
Turn heat to low. Slowly pour soup into pan, and simmer, covered, for about 5 minutes, or until soup is hot. Remove liver. Crumble bacon into pan and gradually stir in sour cream. For thicker gravy, you may stir in 1 to 2 TBLS flour. Simmer, stirring for 2 to 3 minutes. Pour sour cream & onion gravy over liver, and serve. Serve 2 to 4.
Low Calorie Liver & Onions
1 lb calves' liver
1 vegetarian bouillon cube
1/2 cup water
2 medium yellow onions, sliced thin
3/4 teaspooon garlic powder
1/2 teaspoon thyme, crumbled
Heat water in a large skillet. Stir in bouillon cube until dissolved. Heat until simmering. Add onions and cook, stirring, for 5 minutes. If liver is large cut into strips (Some modern companies sell their liver thin and not very big–hence the cheap price.) Stir garlic powder and thyme into bouillon. Add liver to skillet and cook, stirring occasionally, until liver browns. If needed, add more water to prevent burning. Serves 3 to 4.
Braised Calves' Liver
1 1/2 lbs calf liver
1 cup onion, finely chopped
1/4 cup butter or margarine
1/2 tablespoon paprika
1/2 tabblespoon onion powder or very finely minced onion
1 tablespoon tomato paste
1/2 teaspoon salt
Slice liver in small, thin pieces. Brown the onions in butter. Stir in the paprika onion powder and tomato paste. Add the liver. Cover and simmer over a low flame for 15 minutes, or until the liver is done. Add salt just before serving.
Fried Pork Liver with Onions
6 slices bacon
3 large onions, sliced thin
salt & pepper, to taste
1/2 pound pork liver, sliced thin
1/2 cup flour
2 Tablespoons Crico or butter
Soak liver in milk. Drain thoroughly and pat dry with paper towels. Set aside. In a shallow bowl, add the flour; sprinkle in some salt and pepper.
In a deep skillet, fry bacon until crisp. Set aside on paper towels to drain, leaving the bacon fat in the pan. Add onions to the pan, along with desired amount of salt and pepper. Saute onions over medium-high heat, until soft and transparent. Remove onions from pan.
Allow pan to cool slightly, before carefully adding the Crisco or butter to the bacon fat in the pan. Lightly dust the liver in the flour, add to the skillet, and cook liver over medium heat, untill lightly browned on both sides. The liver will brown quickly, be careful not to burn it. Remove cooked liver from the skillet, and set aside on a warm plate.
Add the sliced onions back to the skillet. Place liver ontop of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (simmer) for exactly 15 minutes. Remove from heat and serve. NOTE: this recipe will work just as well with calves' liver.
Southern Fried Chicken Livers
1 pound chicken livers
1/2 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
1/4 teasoon paprika
scant pinch, cayenne pepper (optional)
1/4 cup vegetable oil
Rinse the chicken livers in cool water, pat dry, and cut into bite-size pieces. Place livers in a sealable plastic bag, together with flour, salt, pepper, paprika, and, if using, cayenne pepper. Shake thoroughly, until well coated with flour mixture.
Heat the oil in a skillet; when quite hot (drops of water will bounce when flicked into the pan), arrange the livers in the skillet so that they are not touching one another. Fry on one side until lightly browned, about 3 minutes, then turn to brown on the other side. Remove from pan and drain on paper towels. Serve immediately.
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