1 lb chicken livers
1 c flour
3/4 t salt & 3/4 t pepper
1 large yellow onion, sliced
1⁄4 cup olive oil
2 tablespoons Worcestershire sauce
Coat chicken livers in salt, pepper, and flour mix. Add oil to skillet and get it hot. Add liver and onions and fry until browned and crisp, then add Worcestershire sauce.
Serve with sweet potato fries, yogurt, fresh tomato salsa, pasta.
Adapted from http://www.food.com/recipe/italian-inn-fried-chicken-livers-and-onions-236634?ftab=reviews#activity-feed
6-8 potatoes, peeled
6 bacon strips
3-4 leeks
salt
pepper
one cup grated Cheddar cheese
Cook the potatoes in boiling water until tender. Drain. In skillet, fry bacon until crisp and drain on paper towels. Trim leeks so that you have the white part and a small amount of green. Wash well, and slice thin. Add leeks to pan, and sauté over medium heat until soft. Slice the boiled potatoes, and arrange half in the bottom of a pie plate. Season with salt and pepper. Layer with bacon, leeks and one half of the cheese. Cover with remaining with remaining potatoes and season again. Sprinkle with remaining cheese. Bake at 400 degrees for 30 minutes until top is browned and cheese is melted. Makes 6 servings.
| 16 1/4 c 1/4 c 3/4 c 1/2 c 6 1/2 c 1 T |
small new red potatos mayonnaise mustard finely chopped celery pickles finely chopped hard-boiled eggs pickle juice dill weed |
|
| Boil the potatoes until they are just a little soft. Chop into small cubles. Mix everything (There should be enough mayonnaise to only ligthly coat the potatos). Refrigerate. | ||
| 3 1/2 1/4 cup 1 and 1/2 Tbs. 1/4 tsp. |
large sweet potatoes large sweet onion, diced butter, melted curry powder salt |
|
| Preheat oven to 425 degrees F. Peel the sweet potatoes and cut them into one inch cubes. Put vegatables in a large bowl. Pour butter over them and dump the salt and curry powder on top. Mix well. Make a large “envelope” of heavy weight aluminum foil and close the mixture in it. Roast the vegatables until tender. | ||
| 4 1 can 1/3 c 1/3 c 1/2 t 1/2 t 1/4 c 1 cup |
medium to large yams (orange-fleshed sweet potatoes) pineapple chunks dark brown sugar maple syrup (immitation okay) lemon extract powdered ginger butter, melted small marshmallows |
|
| Bake yams until done; then peel and cut them into half inch slices. Mix the sweet potato, juice from the can of pineapple chunks, 1/4 cup of the (shreded) pineapple chunks, brown sugar, maple syrup, lemon extract, and powdered ginger. Use the remaining pineapple for something else.Dribble melted butter on top. Cover with small marshmallows (optional). Bake in 8″ square grass dish until warm and bubbly. | ||
| potatoes salt pepper horseradish butter sour cream egg whites |
||
| Bake potatoes until done. Cut in half lengthwise and scoop potatoes out, reserving both insides and skins. Add to the insides, salt, pepper, horseradish, butter, and sour cream to taste. Whip egg whites (one egg white to three potatoes) until fluffy and fold into potato mixture.Refill skins with potato miture and top with cheese. Bake until warm through and browned. | ||