Monday, January 2, 2017

Creole Liver & Rice

Creole Liver & Rice 

 1/2 Pound Beef liver
 1 Tablespoon Vegetable oil
 1/3 Cup Green bell pepper,chopped
 1 Can Stewed tomatoes[8oz]
 1/2 Teaspoon Basil
 1/2 Teaspoon Salt
 1/2 Teaspoon Garlic salt
 1 Pinch Black pepper
 2 Tablespoon Sherry
 1 Cup Rice,hot cooked      



 1. Cut liver into serving size pieces.

 2. In skillet, brown liver quickly in oil on both sides.

 3. Add remaining ingredients except rice; cover and simmer 
30-45 minutes, or until liver is tender.

 4. Uncover and allow sauce to thicken, if necessary. 
Serve over hot cooked rice.