Dredge liver with seasoned flour.
Brown liver in hot shortening. Place in two 12x20x2-inch baking pans.
Pour sauce over liver, 5 cups per pan. Cover with aluminum foil. Bake at 350F until tender, about 1 hour depending on the degree of doneness desired. Internal temperature of liver must reach at least 145F.
Per Serving (excluding unknown items): 277 Calories; 19g Fat (62.7% calories from fat); 17g Protein; 8g Carbohydrate; 1g Dietary Fiber; 263mg Cholesterol; 680mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.
Potentially hazardous food. Food Safety Standards: Hold food for service at internal temperature above 140?F. Cool leftover product quickly (within 4 hours) to below 41?F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165?F. Reheat product only once; discard if not used. Liver may be soaked in milk before cooking. VARIATIONS: Baked Liver and Onions. Brown liver as above. Saut? 5 lb sliced onions in 8 oz shortening. Arrange liver in two counter pans. Spread onions over liver. Cover pans with aluminum foil. Bake 30-40 minutes. Braised Liver. brown liver as above. Cover with sauce made of 10 oz shortening, 5 oz flour, 3 qt beef stock, 2 oz salt, and 2 tsp pepper. Grilled Liver and Onions. Have liver cut 3/8 inch thick. Preheat grill to 350?F. Oil grill slightly. Cook liver quickly, browning on one side, then turning and browning on the other side. Serve immediately with steamed or grilled sliced onions. Liver and Bacon. Dredge liver with seasoned flour and fry in bacon fat. Top each serving with one slice of crisp bacon.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 50 Servings|
|Calories from Fat: 153 (58%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 257.1mg||79 %|
|Sodium 120.7mg||4 %|
|Potassium 304.1mg||8 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 7.2g|
|Protein 19g||27 %|
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Calories per serving: 264
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