LIVER BAKED w-ONIONS & HERBS

Being iron deficient and very anemic, I need the iron liver supplies. My husband, bless him, has little choice but it eat it occasionally as I am the chief cook and what I cook is what we eat that day ;- ) I don’t make it as often as I should because no one else in the family really likes it. However, this recipe has changed Hub’s opinion of cooked liver – the chili sauce does wonders to improve the flavor and mask the heavy musky liver odor. Hubs has even said I could repeat this recipe as often as I like, LOL, but I’m thinking more than quarterly would not be wise ;-)

I used my electric skillet to bake this liver and it turned out fine. Nice and tender.

LIVER BAKED w-ONIONS & HERBS ~ Serves 6

Fried Liver finished - the onions got a little too done because I was sidelined and sidetracked, but it tasted fine.

1 large Onion, sliced into rings * 2 TBSP melted Butter * ¼ cup HOT Water * 6 slices Liver, cut ½” thick (calf, veal, or beef) * 2 TBSP Flour * Salt and pepper to taste * 1 TBSP chopped parsley * 2 teaspoon Thyme * 2 TBSP thick Chili Sauce * 1 TBSP Brown Sugar * 2 TBSP Butter

Running low on the herbs I grew and dried years ago ... time to replant and restock.

This is all I have left of the homegrown PARSLEY too.

I am lactose intolerant and this is an excellent butter substitute that can be used in any recipe – stir-fry, melted, basted, baked, ect.

Place onions in oven pan, pour over it butter and water. Cover Bake for 30 minutes and bake in moderate 350-degree oven. Dredge liver in flour; arrange over onions, sprinkle with parsley and thyme and dot with blended chili sauce, sugar, and butter. Bake covered for 30 minutes.

Fried Liver with Chili Sauce and Onions