Liver & Onions

When I met my wife...Many years ago....The first meal that she cooked for me was Liver & Onions....I had had it in the Air Force and in both high School and college cafeterias and yet none was as good as my future wife's Liver & Onions....You might say that this was just the judgement of a young man in love....but I'm not so sure....Her Liver & Onions was the best I'd ever had and even today ,I refuse to eat anyone else's but hers..

So I've decided to share with you, her special recipe for this delicious ,but often disregarded meal...Here it is.

INGREDIENTS:


* 1 pound sliced liver, half inch thick

* 2 large onions

* 1 teaspoon chopped marjoram

* 1 teaspoon thyme

* 1 teaspoon parsley flakes

* 1 teaspoon seasoned salt

* 1/2 teaspoon prepared mustard

* 1/2 teaspoon ground black pepper

* 1/2 cup flour

* 1/2 cup vegetable oil

* ice cold milk

Cookware and Utensils:

* 1 large heavy or cast iron skillet

* 1 small mixing bowl

* 1 medium food storage container

* 1 measuring spoons

DIRECTIONS:

As always,remember that the key to good cooking is to be prepared and to use quality ingredients.

1. Prepare your liver 1-hour before cooking.

2. Rinse sliced liver under cold running water and place in ice-cold milk for about 40 minutes.

3. Peel and slice onions, then set aside.

4. In a small mixing bowl combine together chopped marjoram, thyme, parsley flakes, seasoned salt, prepared mustard and black pepper. Crush and mix all of the ingredients together to form your seasoning mixture.

5. After about 40 minutes, remove sliced liver from milk and pat dry with paper towels. Coat each piece of liver first with seasoning mixture and then with flour.

6. Heat vegetable oil in a large heavy skillet over medium-high heat. Fry the liver to your desired doneness.

7. Removed cooked liver and place on a warmed plate until onions are done. Place onions into skillet, season with salt and pepper and brown, turning occasionally.


Serve with Mashed Potatoes-

and Green Peas:

Enjoy!