Liver And Onions

Years ago....my fiance, now my lovely wife of 24 years cooked a meal for me... Liver and Onions was the meal.  Now I had eaten liver and onions in the school cafeteria and in the Air Force for years and it had been the kind of meal that I could take or leave, but when she made it for me...It was extra specially good.. They say that love mixed with anything makes it better...perhaps, but here is a recipe for Liver and Onions...

(Note: It'll never taste as good as my wife's...but you can try! LOL!)


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

Cooking Utensils:

1 large heavy or cast iron skillet

1 small mixing bowl

1 medium food storage container

1 measuring spoons

DIRECTIONS:

As always the key to great 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.

Enjoy! Eat Well My Friends