Liver Fiesta L.Meat, Fish, and Poultry No.109
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 2 Strips plus 1/2 Cup Sauce|
|------------------------------------------------------------------------------|
|Pan Size: 18 by 24 inch Roasting Pan Temp.: 350 'F. Griddle|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beef, Liver, Frozen | 25LB | | 1. Cut liver into strips 4 inches |
| | | | long, 1 1/2 inches wide and |
| | | | 1/2 inch thick. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 1LB 12OZ| 1.75 Qrt | 2. Dredge liver in mixture of |
|Salt | 2OZ| 3.00 Tbsp| flour, salt, pepper, and |
|Pepper, Black, Groun| | 1.00 Tbsp| garlic; shake off excess. |
|d | | | |
|Garlic | | 1.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 2LB | 1.00 Qrt | 3. Brown liver in shortening or |
|ed | | | salad oil on well greased |
| | | | griddle for about 2 minutes on |
| | | | each side. Place an equal |
| | | | quantity in each pan.CONTINUED |
| | | | 4. Set aside aside for use in |
| | | | Step 6. |
|--------------------|----------|----------|-----------------------------------|
|Onions | 5LB | 3.75 Qrt | 4. Add onions and peppers to |
|Peppers, Sweet | 5LB | 3.75 Qrt | shortening or salad oil; saute |
| | | | until tender. Stir frequently. |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Canned | 19LB 2OZ| 2.25 Gal | 5. Combine sauteed vegetables, |
|Salt | 4OZ| 6.00 Tbsp| tomatoes, salt, and pepper; |
|Pepper, Black, Groun| | 1.00 Tbsp| bring to a boil. |
|d | | | 6. Pour 1 1/2 gal sauce over |
| | | | liver in each pan. Cover pans. |
| | | | 7. Bake 45 minutes or until |
| | | | liver is tender. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 1, before slicing liver into strips, remove skin,
membrane and blood vessels.
2. In Step 1, 25 lb beef liver, whole may be used. Slice into
3 1/2 to 4 1/2 oz portions. Remove skin, membrane, and
blood vessels.
3. In Step 4, 5 lb 8 oz dry onions A.P. will yield 5 lb chopped
onions and 6 lb 2 oz fresh sweet peppers A.P. will yield
5 lb chopped peppers.
4. In Step 4, 10oz (3 1/3 cups) dehydrated onions and 13 1/2 oz
(10 1/4 cups) dehydrated green peppers or 5 lb (3 3/2 qt)
frozen diced green peppers may be used.
5. Other sizes and types of pans may be used. See Recipe
Card A-25.