2 : Green onions
1 : tb Unsalted butter
2 : tb Olive oil
1 : lb Liver; sliced very thin
1/2 : c All-purpose flour
2 : md Onions; diced
1 : Clove garlic; minced
1/2 : ts Salt
Freshly : Freshly ground black pepper
1 : ts Italian crushed hot red
-pepper : -pepper
1/2 : ts Dried leaf oregano
1/2 : ts Dried leaf basil
1/2 : ts Dried leaf marjoram
1 : cn (8-oz) tomato sauce
1/4 : c Dry red wine
1 : /2 tb Wine vinegar
1/2 : Lemon; juice of
Buttered : Buttered spaghetti with
-Parmesan : -Parmesan cheese; if desired
1/4 : c Finely minced parsley
4 : sl To 8 bacon
1 : lb Liver
2 : tb Flour
Salt : Salt and pepper
1 : c Hot water
1 : lb Beef liver cut into 2"
-pieces : -pieces
5 : Slices Dry bread
1 : lb Bacon
2 : lg Onions, cut up
1 : Egg
1/4 : c Chili sauce
1 : /2 ts Seasoned salt
1/4 : ts Pepper
1/2 : lb Calf Or Beef Liver *
2 : tb Vegetable Oil
1/4 : ts Ground Sage
1 : tb Lemon Juice
2 : Med. Onions, Sliced
1/4 : ts Pepper
2 : ts Soy Sauce (ImportedIf Avail)
Chopped : Chopped Parsley
Liver : Liver
Flour : Flour to coat
1 : Egg; beaten
Seasoned : Seasoned bread crumbs; to
-coat : -coat
Bacon : Bacon drippings
1 : Onion; sliced in rings
sl : sl Bacon
Cooked : Cooked rice
0: Beat eggs until frothy; set aside
1: In large bowl, add boiling water to shortening, sugar and salt
2: Add 1 cup lukewarm water
3: In separate bowl, dissolve yeast in 1/2 cup lukewarm water
4: When first mixture is lukewarm, add yeast mixture
5: Add flour until batter is beatable, then keep adding until you can barely handle sticky dough
6: Knead lightly to mix
7: Dough should be slightly sticky
8: Put in well-greased bowl and cover loosely
9: Place in warm area to rise
10: When dough has doubled in size and is very light, punch down and divide into 4 equal pieces
11: I usually make a half-batch of each kind
12: To make crescent rolls, roll each piece to 10 inches in diameter
13: Cut into 12 pie-shaped pieces
14: Brush pieces with melted butter and roll up tightly, beginning at wide end
15: Seal points firmly
16: Place on greased baking sheets, about 1 inch apart with points tucked under
17: Let rise until doubled in bulk
18: Bake at 400 degrees for 15 minutes
19: While still warm, brush with melted butter
20: To make cinnamon rolls, brush 4 pieces of dough with melted butter, then sprinkle with cinnamon-sugar mixture and raisins
21: Roll up jellyroll-style and cut each into 12 pieces
22: Bake at 375 for 20 minutes
23: Glaze rolls while still hot
24: Makes 48 rolls
25: GLAZE: Combine ingredients and beat until smooth and pretty thin
26: Spread over hot rolls
27: From Gemini's MASSIVE MealMaster collection at www
28: synapse
29: com/~gemini