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Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. GRIDDLE 350 F. OVEN 1. DREDGE LIVER IN MIXTURE OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF EXCESS. BROWN ON WELL GREASED GRIDDLE. 2. OVERLAP ABOUT 50 SLICES IN EACH PAN. 3. SAUTE ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER; SPREAD AN EQUAL QUANTITY OVER LIVER IN EACH PAN. 4. POUR HOT WATER OVER LIVER AND ONIONS IN EACH PAN; COVER. 5. BAKE 30 MINUTES OR UNTIL LIVER IS FORK-TENDER. NOTE: 1. IN STEP 3, 8 LB 14 OZ DRY ONIONS A.P. WILL YIELD 8 LB THINLY SLICED ONIONS. NOTE: 2. IN STEP 3, 1 LB (5 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: L10700 SERVING SIZE: 1 SLICE (4 From the
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 183 | ||
Calories from Fat: 129 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 7.9mg | 2 % | |
Sodium 2.2mg | 0 % | |
Potassium 84mg | 2 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 10.7g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 183
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