Liver and Rice Skillet

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                                              PAGE 107

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LIVER AND RICE SKILLET

Submitted by Helen Wales from Minnesota

1 1/2 cup cereal flakes, crushed

1 teaspoon paprika

2 teaspoon salt

1 pound liver, sliced

3 Tablespoon shortening

1/2 cup onion, finely chopped

1 cup rice

1 can cream of tomato soup

1 soup can water

   Combine cereal flakes, paprika and half of salt. Coat liver with mixture. Brown in hot shortening in heavy skillet. Remove from skillet. Lightly brown onion and rice in skillet. Stir in soup, water and remaining salt. Bring to a boil ; place liver slices on top of rice. Reduce heat and simmer 20 minutes or until rice is tender.

YIELD: 4 Servings