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Name: Liver Loaf (Usda)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 4 1/4 lb Beef liver -- sliced; 2 c Hot water; 4 ts Worcestershire Sauce; 1 tb Celery salt; 8 lg Eggs -- beaten; 2 Beef bouillon cubes; 2 c Dry fine breadcrumbs; 1/2 c Melted fat or oil; 1/2 ts Pepper; GARNISH -----; 2 tb Instant minced onion; Crisp bacon pieces; 2 lb Bulk pork sausage; 1/4 c Lemon juice; 1 tb Salt

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INGREDIENTS

4 1/4 lb Beef liver -- sliced
2 c Hot water
4 ts Worcestershire Sauce
1 tb Celery salt
8 lg Eggs -- beaten
2 Beef bouillon cubes
2 c Dry fine breadcrumbs
1/2 c Melted fat or oil
1/2 ts Pepper
GARNISH -----
2 tb Instant minced onion
Crisp bacon pieces
2 lb Bulk pork sausage
1/4 c Lemon juice
1 tb Salt

INSTRUCTIONS

Preheat oven to 400B0 F. (hot). Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing. Grease other shallow baking pans for cooking the liver. Place the liver slices in the pans. Brush with melted fat. Brown in oven for 20 minutes. Drain. Put liver through food chopper. Dissolve bouillon cubes in hot water. Mix liver and bouillon with remaining ingredients. Press one-fourth of the mixture into each baking pan. Pack mixture tightly to avoid air pockets. TO SERVE WITHOUT FREEZING: Preheat oven to 350B0 F. (moderate). Bake 45 minutes or until loaf is done in center. Garnish with bacon piece. TO FREEZE: Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans. TO HEAT FROZEN LOAF: Preheat oven to 350B0 F. (moderate). Remove freezer wrap. Place loaf in baking pan. Bake 1 1/4 hours or until loaf is done in center. Garnish with crisp bacon piece. Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973) Posted to MM-Recipes Digest V4 #038 by BobbieB1@aol.com on Feb 6, 1997.

NOTES

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Liver Loaf (Usda)

4 1/4 lb Beef liver -- sliced
2 c Hot water
4 ts Worcestershire Sauce
1 tb Celery salt
8 lg Eggs -- beaten
2 Beef bouillon cubes
2 c Dry fine breadcrumbs
1/2 c Melted fat or oil
1/2 ts Pepper
 GARNISH -----
2 tb Instant minced onion
 Crisp bacon pieces
2 lb Bulk pork sausage
1/4 c Lemon juice
1 tb Salt

Preheat oven to 400B0 F. (hot).    Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow  enough extra wrap to fold over top. Use one pan for each six servings or  one-fourth of the recipe. Do not line pans for food to be served without  freezing.    Grease other shallow baking pans for cooking the liver. Place the liver  slices in the pans.  Brush with melted fat. Brown in oven for 20 minutes.  Drain. Put liver through food chopper. Dissolve bouillon cubes in hot  water.  Mix liver and bouillon with remaining ingredients. Press one-fourth  of the mixture into each baking pan. Pack mixture tightly to avoid air  pockets.    TO SERVE WITHOUT FREEZING:  Preheat oven to 350B0 F. (moderate). Bake 45  minutes or until loaf is done in center. Garnish with bacon piece.    TO FREEZE:  Complete wrapping by pulling paper up over top of food. Put  edges of wrap together and fold several times so paper lies directly on top  of food. Fold ends of freezer wrap over the top and seal with freezer tape.  Label with name of food, date of freezing, and last date the food should be  used for best eating quality (about 6 months). Freeze immediately for 10 to  12 hours before removing packages from the pans.    TO HEAT FROZEN LOAF:  Preheat oven to 350B0 F. (moderate). Remove freezer  wrap.  Place loaf in baking pan. Bake 1 1/4 hours or until loaf is done in  center. Garnish with crisp bacon piece.    Recipe By     : Freezing Combination Main Dishes (Robinson & Fulton, 1973)  Posted to MM-Recipes Digest V4 #038 by BobbieB1@aol.com on Feb 6, 1997.

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Nutrition

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Serving Size: 1 Serving (174g)
Recipe Makes: 24 Servings

Calories: 256
Calories from Fat: 229 (89%)

Amt Per Serving		% DV

	Total Fat 25.5g	34 %
	Saturated Fat 13.1g	65 %
	Monounsaturated Fat 8.5g
	Polyunsanturated Fat 1.9g
Cholesterol 68mg		21 %
Sodium 433mg		15 %
Potassium 128.9mg		3 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.2g
Protein 6g		9 %
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.

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Calories per serving: 256

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