Friday, January 11, 2013

Liver Creole

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From Shirley Fincher of Princeton

  This is the only way I could get my kids to eat liver . . . it is a Cajun dish. We like to put the sauce over the mashed potatoes as we eat them.

  Liver Creole
1 lb. beef liver
1 medium green pepper (chopped)
3 or 4 slices bacon
1 quart of tomatoes or large can of canned tomatoes equal to a quart
1 heaping Tablespoon chili powder
salt and pepper to taste

Cut bacon into small pieces and fry until crisp. Drain and set aside.
Fry the liver in the bacon grease till browned on both sides. Add the green pepper, tomatoes and chili powder. Bring to a slow boil. Turn down heat and simmer for 45 minutes. Add the bacon the last 10 minutes of cooking.

PS. This is good with mashed potatoes and corn.

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