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Creole Liver and Rice

 

51

Yield

3

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

½ pound beef liver
1 tablespoon vegetable oil
cup green bell peppers
chopped
8 ounces tomatoes, stewed, canned
½ teaspoon basil
*
½ teaspoon salt
½ teaspoon garlic salt
1 pinch black pepper
*
2 tablespoons sherry
1 cup rice
hot, cooked

Directions

Cut liver into serving pieces.

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

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

Uncover and allow sauce to thicken, if necessary.

Serve over mounds of hot rice.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 251g (8.9 oz)
Amount per Serving
Calories 42217% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 288mg 96%
Sodium 696mg 29%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 8%
Sugars g
Protein 51g
Vitamin A 399% Vitamin C 34%
Calcium 5% Iron 35%
* based on a 2,000 calorie diet How is this calculated?

 

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