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
2 : lb Chicken livers
2 : c Corn meal
2 : c Wheat germ
2 : Eggs
2 : 1/ ts Granulated garlic; (not
-salt) : -salt)
1/2 : c Dried parsley
1 : lb Liver, ground
Bacon, : Bacon, sliced
1 : Sm Onion, finely chopped
1 : tb Flour
1 : Egg, well beaten
Salt : Salt & pepper
1 : lb Liver, beef; cut in "pieces
2 : tb Oil, salad
1 : Onion; chopped
1 : c Celery; chopped
1 : cn Soup, mushroom; undiluted
1 : c Cheese, Cheddar; shredded
2 : c Beans, lima; cooked
1/4 : c Milk
1 : /2 lb Liver
1 : Onion, large, diced
1 : tb Butter
*or: : *or:
1 : tb Other shortening
2 : qt Bread crumbs
2 : Egg, well beaten
1/2 : c Flour
Salt : Salt & pepper
1 : oz Of any kind of liver
1/4 : Of an egg, or tsp. of dried
-egg : -egg
A : A small nut of fat
1 : ts Each of breadcrumbs and
-flour : -flour
1 : lb Sliced liver; thinly
3 : tb Flour;
1/2 : ts Salt;
3 : tb Margarine -=OR=-
3 : tb Salad oil;
1/2 : c Onion; sliced thinly
1/2 : c Bell pepper; sliced thinly
-- : -- (optional)
1 : c Tomatoes; stewed
1/3 : c All-purpose barbecue sauce;
-- : -- any flavor
0: Heat waffle iron
1: Whisk dry ingredients together in a medium bowl
2: Whisk yolk with cream, water and butter
3: Beat egg white until it just holds a 2-inch peak
4: Add liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it
5: Toward end of mixing, use a folding motion to incorporate ingredients; gently fold egg white into batter
6: Spread appropriate amount of batter onto waffle iron
7: Following manufacturer's instructions, cook waffle until golden brown, 2 to 5 minutes
8: Serve immediately
9: (You can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes
10: ) Makes 3 to 4 waffles
11: NOTES : "If you're out of buttermilk, try this sweet-milk variation
12: By making your own baking powder using baking soda and cream of tartar and by cutting back on the quantity of milk, you can make a thick, quite respectable batter
13: The result is a waffle with a crisp crust and a moist interior
14: " -- Christopher Kimball, Cook's Illustrated magazine
15: By "classact" <classact@i1
16: net> on Mar 22, 1997 Recipe based on one by: Cook's Illustrated magazine, Nov/Dec 1993 Posted to MM-Recipes Digest by scotlyn@juno
17: com (Daniel S Johnson) on May 12, 1998