Beef, Casseroles, Pork Mutton Veal

Bacon-Liver Bake

  • 3 slices Bacon
  • 2 tablespoons Flour
  • 1/2 teaspoons Salt
  • Dashes Pepper
  • 1/2 pounds Liver
  • 1 cups Milk
  • 1 1/2 teaspoons Instant minced onion
  • 2 tablespoons Fine dry bread crumbs
  • ~ OR
  • 1/2 cups Soft bread crumbs
  • 1 teaspoons Butter or margarine, melted

    • FRY BACON IN SKILLET UNTIL CRISP; REMOVE, RESERVING DRIPPINGS.

    COMBINE FLOUR, SALT AND PEPPER. DIP LIVER IN FLOUR MIXTURE (RESERVE EXTRA FLOUR); BROWN IN BACONDRIPPINGS. REMOVE LIVER TO 2-CUP CASSEROLE.

    BLEND REMAINING FLOUR WITH DRIPPINGS IN SKILLET UNTIL SMOOTH. ADD MILK; STIR IN ONION. COOK AND STIR TILL THICKENEDAND BUBBLY. POUR OVER LIVER, CRUMBLE BACON OVER ALL. COMBINE CRUMBS AND MELTED BUTTER; SPRINKLE ON TOP OF CASSEROLE. BAKE AT 350º FOR 45 MINUTES.

    THIS RECIPE SERVES 2, BUT MAY BE MULTIPLIED VERY EASILY, BAKING TIME REQUIRES VERY LITTLE ADJUSTMENT.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Debbie Bloomquist of Largo, FL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!