LIVER AND ONIONS WITH GRAVY
Chef Tyrone White
2 lb. beef liver
1 med. onion, peeled, sliced thin
¼ c. all-purpose flour
1 tsp. salt (to taste)
½ tsp. black pepper (or can substitute with lemon pepper, to taste)
1 can or jar of gravy (8-12 oz.)
Put a little oil in a frying pan. Coat liver in flour and fry liver slowly until fully cooked, then turn liver over and cook the other side; set aside. In a separate pan, sauté onions and gravy; cover and simmer until gravy is as thick as you like. Pour the onions and gravy on top of the liver and slowly cook until tender.
MAC AND CHEESE
1½ c. dry elbow macaroni shells or cavatappi noodles
3 Tbs. butter or margarine
3 Tbs. all-purpose flour
2 c. milk, not skim
½ tsp. each salt and pepper
3 c. shredded cheese (I like to use sharp Cheddar and more cheese)
Preheat oven to 350°F. Bring a pot of water to a boil, add a generous sprinkling of salt and then the pasta. While the ...
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