Vegetable - Liver Casserole


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                                                     PAGE 108

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VEGETABLE - LIVER CASSEROLE

submitted by Adele E. Bast from Pennsylvania

1/2 cup flour

1/2 teaspoon paprika

1/4 teaspoon pepper

1 teaspoon salt

1 1/2 pound beef liver, cut into 2-inch pieces

1/4 cup shortening

1 large onion, diced

3 large sticks celery, diced

6 carrots, cut into 1-inch pieces

3 medium potatoes, cut into 1- inch cubves

1 No. 303 can tomatoes or 2 cup tomato juice

1 bay leaf

1 beef bouillon cube

   Blend flour and seasonings in a bag. Drop liver into bag and shake until coated. Saute quickly in hot shortening. Remove liver to a 2 1/2 quart casserole. Add vegetables to liver. Pour tomatoes into frying pan ; add bay leaf and simmer a few minutes. Add bouillon cube and stir until dissolved. Pour over casserole. Bake covered for 1 hour and 30 minutes longer . If more liquid is needed , add a small amount of hot water or beef broth.

YIELD: 6 Servings

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