Liver Lyonnaise


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                                                          PAGE 107

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LIVER LYONNAISE

Submitted by Mrs. Darlene Wright from Nebraska

1 pound sliced liver

3 tablespoon flour

2 teaspoon salt

1/4 teaspoon pepper

3 1/2 cup potatoes, cubed

1 cup onions, sliced

1 can condensed cream of celery soup

1/2 cup milk

    Cut liver into 1 1/2 inch cubes. Blend flour, half of salt and half of pepper. Roll liver in flour mixture and brown in skillet. Remover liver and then brown potatoes and onions. Combine liver ,potatoes and onions in 1 1/2 quart baking dish. Combine soup, milk and remaining salt and pepper ; pour over casserole. Cover and bake 40 minutes at 375 F. degrees.

YIELD : 6 Servings

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