ENTREES

GOURMET LIVER

2 cups thinly sliced onion % teaspoon salt

% cup butter % teaspoon pepper

Y% teaspoon crumbled sage 1 tablespoon minced parsley

1 Ib. liver cut in thin strips 3 tablespoons beefstock (instant okay)
Y% cup flour 3 tablespoons dry white wine

Sauté onion with sage and butter until onion is yellow — about 10 minutes. Put
flour, salt and pepper in bag and shake liver strips to coat. Remove onions from
skillet; add liver to skillet and cook at high heat for 5 minutes, stirring constantly.
Place liver in hot dish in warming oven.

Cook parsley, beefstock and wine for 1 minute; add onions and heat before pour-
ing over liver. Serves 4.

Jeanne Wolfe

STUFFED FLANK STEAK

2 Ibs. flank steak 2 cups soft bread crumbs

1 teaspoon salt Seasonings to taste

Y% teaspoon pepper % cup water or tomato juice
Y% Ib. pork sausage meat % cup chopped onion

Have butcher score steak, sprinkle with salt and pepper. Fry sausage meat and
onion until lightly browned. Combine with bread crumbs, season with salt and
pepper and a dash of poultry dressing. Add just enough milk to make dressing
hold together lightly. Cover steak with dressing, roll and fasten with skewers or
string. Brown on all sides inasmall amount of hot fat. Place in a small roasting pan,
add water or tomato juice and cover tightly. Bake at 350° for 1% hours or until ten-
der. Add more liquid if necessary.

Bertha Sutherland

OVEN STEW
2 Ibs. stewing beef 3 tablespoons flour
onions 1 (10% oz.) can beef broth
Y% Cup soya sauce 4 potatoes
Salt and pepper to taste 4 carrots
1 teaspoon paprika 2 celery sticks

Layer onions in shallow roasting pan, arrange meat in center on onions, sprinkle
with soya sauce. Mix next 4 ingredients and sprinkle over meat. Add beef broth,
and cover tightly with lid or foil and cook for 1 hour at 350°. Add vegetables and
bake covered for 1 hour; remove lid and continue baking for ’% hour. Add more
liquid if necessary during last part of cooking.

Maureen Shadeck

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