-=> Quoting Kristian Olsen to All <=-
 
    Hi Kristian
 KO> I'm seeking recipes for pan-fried liver.
 KO> In my country it is tradition to serve liver with brown sauce, onions
 KO> and potatoes. This is OK but very boring.
 KO> I want to slice the liver in stribes and spice it somehow, and fry it
 KO> with some vegetables. No fat sauce. No potatoes. Maybe served with rice
 KO> or white bread.
 KO> Any suggestions?
     Hope this will help.:)
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Liver with Apples
 Categories: Main dish
      Yield: 6 Servings
 
      1 lb Beef liver; sliced
      2 md Apples; chopped
      1 md Onion; chopped
  1 1/2 ts Salt
    1/8 ts Pepper
      6 sl Bacon; cut in pieces
    1/4 c  Water; or beef bouillon
 
  Place liver in greased shallow casserole.  cover with apples, onion,
  salt, and pepper.  Top with bacon pieces and add liquid.  Bake,
  covered, at 325 degrees for 1-1/2 hours, removing cover during last
       20    minutes of baking.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Brandied Liver and Onions
 Categories: Meats, Main dish
      Yield: 1 Servings
 
      2 tb All purpose flour
    1/4 ts Pepper
      1 pn Salt
      1 lb Calves liver sliced thin
      1    Onion sliced into rings
    1/2 c  Raisins
      2 tb Brandy
      1 tb Cider vinegar
 
  On sheet of wax paper, combine flour, pepper and salt. Dredge liver in
  flour mixture. In large non-stick skillet, over medium heat, cook
  bacon until crisp. Remove to paper towel to drain; crumble when cool.
  To drippings in pan, add liver and saute, in batches, if necessary,
  until golden brown, about 1 1/2 minutes per side. Remove to serving
  platter; keep warm. Add onion to skillet; cook until soft, about 3
  minutes. Stir in raisins, brandy and cider vinegar; cook 1 minute.
  Add crumbled bacon; pour over liver.
 
MMMMM
 
... Sincerely yours Gigi
--- GEcho/386/JAM/V.34+
---------------