"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Liver Creole Recipe

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This recipe for Liver Creole, by , is from The Cooper Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo-Anne Cooper
Added: Tuesday, April 4, 2006


1 onion, sliced
1 chopped green pepper
1/4 cup butter or margarine
2 cups canned tomatoes
1/2 cup sliced mushrooms
1 garlic clove, minced
1/2 tsp salt
1/2 tsp pepper
1 pound beef liver cut into strips
1/2 cup flour
1 Tbsp. butter
1 Tbsp. oil

Saute onion and green peper in a saucepan over medium heat in 1/4 cup butter until onion in transparent (10 minutes) Add tomatoes, mushrooms, garlic, salt and pepper. Simmer for 1/2 hour. Dredge liver in flour and saute in oil and butter over medium high heat until cooked. Add to the tomato mixture and simmer for an additional 30 minutes. Serve with rice.




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