Lisas Baked Liver And Bacon Food

LIVER AND BACON

Liver and Bacon image

This is the best way to make juicy and tender liver. Even the kids will enjoy this!!!

Provided by LADYBARBER01

Categories World Cuisine Recipes European French

Time 35m

Yield 6

Number Of Ingredients 3

Ingredients

1 pound bacon
1 pound calves' liver, sliced
1 (5.5 ounce) package pork flavored seasoning coating mix (e.g. - SHAKE-N-BAKE)

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time; seal, and toss to coat.
Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 20.8 g, Cholesterol 207.5 mg, Fat 15.2 g, Protein 24.3 g, SaturatedFat 4.1 g, Sodium 1177.9 mg, Sugar 2.6 g

BAKED LIVER IN WINE SAUCE

Baked Liver in Wine Sauce image

If you love liver, you will love this dish. I have friends who did not care for liver but would eat this when ever I made it. Recipe came from the short-lived Betty Crocker "Sphere" magazine back in 1973

Provided by Mean Mary

Categories Meat

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon oregano
2 tablespoons lemon juice
2 tablespoons white vinegar
2 lbs sliced calf liver
1/3-1/2 lb bacon
2 cups sliced onions
1/2 cup flour
2 tablespoons butter
1/2 cup white wine
1/8 teaspoon pepper
1/2 teaspoon salt
4 ounces sliced mushrooms, do not drain

Steps:

Combine marinade ingredients and pour over sliced liver and cover. Refrigerate for 2-3 hours.
Fry bacon (I always use 1/2 pound) drain and crumble. Set aside. Cook the sliced onions in bacon drippings until golden brown and set aside.
Preheat oven to 350 degrees.
Drain liver, dredge with flour. Add butter to pan drippings and fry each piece of liver for a couple of minutes on each side. Place pieces in a 9-13 inch baking dish. Top with cooked onions and crumbled bacon. Stir the wine and entire can of mushrooms into the pan drippings, stirring up all the goodies and pour over the liver.
Cover and bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 906, Fat 61.3, SaturatedFat 16.4, Cholesterol 795.8, Sodium 1407.9, Carbohydrate 29.3, Fiber 1.9, Sugar 4.4, Protein 52.8

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