GRILLED/BKD LIVER W/BACON (265)    RECIPE (114)

• FLOUR, GENERAL PURPOSE
  QUANTITY:   .75
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   .75
• SALT
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .0625
• PEPPER, BLACK, GROUND
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .01563
• LIVER, BEEF, FRESH FROZEN
  QUANTITY:   20
  ASSOCIATED NUTRIENT:   BEEF, LIVER, FRIED
  NUTRIENT AMOUNT IN LBS.:   20
• SHORTENING COMPOUND, GRIDDLE FRY, LIQUID
  QUANTITY:   .25
• BACON, RAW, FRZ
  QUANTITY:   5
  ASSOCIATED NUTRIENT:   BACON, RAW
  NUTRIENT AMOUNT IN LBS.:   5

1) COMBINE FLOUR, SALT, AND PEPPER AND MIX TO DISTRIBUTE.
2) DREDGE LIVER IN SEASONED FLOUR; SHAKE OFF EXCESS FLOUR.
3) GRILL LIVER ON BOTH SIDES UNTIL BROWNED AND TENDER.
4) PAN BACON. BAKE AT 325-350 F UNTIL CRISP AND GOLDEN BROWN. DRAIN OFF
   EXCESS FAT.
5) SERVE LIVER TOPPED WITH 1 SLICE BACON.
   ALTERNATE PROCEDURE: PAN FLOURED LIVER IN WELL-GREASED SHEET PANS.
      BAKE AT 375 F FOR 15 MINUTES OR UNTIL LIVER IS COOKED AND BROWNED.