MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baby Beef Liver & Onions
Categories: Offal, Vegetables
Yield: 4 Servings

2 lg Onions; peeled, quartered,
- sliced thin
4 tb Oil
1 Bay leaf
Salt & pepper
1 lb Baby beef liver
2 tb Butter
2 tb Vinegar

Using a non-stick skillet, heat 1 tablespoon of the oil
(use 2 tablespoons for uncoated skillet), over medium
high heat and add the onions, bay leaf, salt and pepper.
Cook, stirring occasionally, until onions are golden
brown, about 20 minutes. Remove pan contents to a bowl
and keep warm.

Meanwhile, cut the sliced liver into strips about 1/2"
wide and about 2" long. After removing onions from
skillet, add another tablespoon of oil (more if needed)
to the skillet, turning the heat up to high. When the
oil is very hot, almost smoking, add the strips of
liver, stirring rapidly and turning the strips so they
brown evenly. Cook about 2 to 4 minutes, then drain in
a colander.

Return the heat to medium high, add the butter to the
skillet, add the liver and toss, and add the onions and
stir. Add the vinegar, stir briefly to blend and serve
immediately, garnished with chopped parsley if desired.

This goes well with thin noodles or rice.

Serves 4.

RECIPE FROM: https://www.cooks.com

Uncle Dirty Dave's Kitchen

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... I'm sorry but I can't get on this whole "eating eggs almost raw" trend
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Re: National Beef Month - 4
By: Dave Drum to All on Mon May 19 2025 15:03:00

Title: Baby Beef Liver & Onions

Oh no, those cute baby beefs!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Aji Namul (Baby Eggplant)
Categories: Vegetables, Side dish, Korean
Yield: 6 Servings

4 sm Eggplants
4 c Salted water
1 tb Soy sauce
1 ts Sesame oil
1 ts Sesame seeds
1 cl Garlic; crushed
1/8 ts Pepper
1/4 ts Sugar
2 tb Chinese chives or
- green onions; chopped

Cut four crosscuts from the ends of the eggplants down to the stem
to form 8 fingers, still connected at the stem. Bring salted water
to a boil, and boil the eggplants about 5 minutes until tender, but
still firm. Drain well.

While eggplants are still warm, cut off the stem to release the
8 sections. Combine the soy sauce, sesame oil, sesame seeds,
garlic, pepper, and sugar. Add the eggplant strips and toss well.
Garnish with the chopped chives. Serve at room temperature.

Recipe FROM: The Calgary Herald

Typed by: Bob White

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