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1 tablespoon lemon juice
1 tablespoon vinegar salt and pepper
1/4 teaspoon oregano
2 to 4 ounces onion, sliced
1 small can mushrooms
1/4 cup chicken bouillon chopped parsley (dry or fresh)
Marinate liver in lemon juice, vinegar, salt, pepper and oregano. Cover and let set 2 hours or overnight.
Heat oven to 350 degrees F.
Cook onion in nonstick pan; push aside. Remove liver from marinade and cook in pan 3 minutes on each side. Put in baking dish. Pour mushrooms in pan (liquid, too) with bouillon. Heat to boiling. Pour over liver and onions. Sprinkle with parsley. Bake uncovered 30 minutes.
TweetWeight Watchers Baked Liver recipe
4 ounces liver, cut into bite-size pieces1 tablespoon lemon juice
1 tablespoon vinegar salt and pepper
1/4 teaspoon oregano
2 to 4 ounces onion, sliced
1 small can mushrooms
1/4 cup chicken bouillon chopped parsley (dry or fresh)
Marinate liver in lemon juice, vinegar, salt, pepper and oregano. Cover and let set 2 hours or overnight.
Heat oven to 350 degrees F.
Cook onion in nonstick pan; push aside. Remove liver from marinade and cook in pan 3 minutes on each side. Put in baking dish. Pour mushrooms in pan (liquid, too) with bouillon. Heat to boiling. Pour over liver and onions. Sprinkle with parsley. Bake uncovered 30 minutes.
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.
© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.