Recipe for Braised Liver with Onions 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1 gal WATER, HOT
25 lb BEEF LIVER SLICED
8 lb ONIONS DRY
1/4 lb FLOUR GEN PURPOSE 10LB
1/2 lb SHORTENING, 3LB
2 lb SHORTENING, 3LB
2 tbl PEPPER BLACK 1 LB CN
1/4 cup PAPRIKA GROUND
Instructions:
Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. GRIDDLE 350 F. OVEN

1. DREDGE LIVER IN MIXTURE OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF EXCESS. BROWN ON WELL GREASED GRIDDLE.

2. OVERLAP ABOUT 50 SLICES IN EACH PAN.

3. SAUTE ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER; SPREAD AN EQUAL QUANTITY OVER LIVER IN EACH PAN.

4. POUR HOT WATER OVER LIVER AND ONIONS IN EACH PAN; COVER.

5. BAKE 30 MINUTES OR UNTIL LIVER IS FORK-TENDER.

NOTE:

1. IN STEP 3, 8 LB 14 OZ DRY ONIONS A.P. WILL YIELD 8 LB THINLY SLICED ONIONS.

NOTE:

2. IN STEP 3, 1 LB (5 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

NOTE:

3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

SERVING SIZE: 1 SLICE (4

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