Pork Liver with Spanish Sauce and Lima Beans
Ingredients
- 1/2 pound pork liver
- 2 cup cooked lima beans
- salt
- flour
- 1 small onion
- 2 tablespoon lard
- 2 cup cooked tomatoes
Directions
- Slice liver in 1/2-inch slices.
- Cut in 1-in pieces.
- Season and dredge with four.
- Brown sliced onion and liver in lard (or bacon drippings).
- Add tomatoes.
- Cover and cook slowly 20 to 30 minutes.
- Serve over the hot lima beans.
Other Information
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: pork liver, lima bean, salt, flour, onion, lard, tomato
Equipment: measuring cups, measuring spoons, knife, stove
See Also
Pork Tenderloin Creole
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: pork tenderloin, salt, carrot, flour, onion, lard, green pepper, tomato
Equipment: measuring cups, measuring spoons, stove
Tomato Chowder
Author: Bertina a Leete, Edith Church
Source: Practical Patriot Recipes (1918-01-01)
Ingredients: tomato, corn, lima bean, potato, salt pork, onion, stock, salt, pepper, flour
Equipment: measuring cups, measuring spoons, stove, pot
Spanish Lima Beans
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Side
Ingredients: lima bean, onion, salad oil, tomato, bay leaf, salt, pepper, sugar
Equipment: measuring spoons, measuring cups, pot, saucepan
Baked Lima Beans
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Ingredients: lima bean, tomato, salt pork, salt, onion, mustard, green pepper, brown sugar
Equipment: measuring cups, measuring spoons, oven, casserole
Chicken Creole
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Meat
Ingredients: chicken, onion, flour, water, salt, green pepper, pepper, paprika, tomato, fat
Equipment: measuring cups, measuring spoons, knife, pot, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove