Braised Liver Casserole

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                                                    PAGE 106

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BRAISED LIVER CASSEROLE

Submitted by Dorothy Angelos from Minnesota

1 pound beef liver

1/4 cup four

1 1/2 teaspoon salt

1/4 teaspoon pepper

2 Tablespoon shortening, melted

1 onion, sliced

1 cup meat stock or bouillon

1 can tomato soup or 1 cup canned tomatoes

2 carrots, sliced

2 potatoes, sliced

1 samll bay leaf

    Cut liver into 2-inch square pieces. Roll in flour with salt and pepper. Brown in shortening. Add onion and brown. Remove liver and onions from fat and blend in remaining flour left from dredging the liver ; stir in meat stock and soup or tomatoes. Combine gravy with liver and vegetables. Add bay leaf and pour into casseroles. Cover and bake for 1 hour at 350 F. degrees.

YIELD: 6 Servings