Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!


NEWSLETTER
Current Issue
Newsletter Archive
Sign Up Now

Cook'n with Betty Crocker

Cook'n with Betty Crocker





Cook'n with Pillsbury

Cook'n with Pillsbury





Cook'n with a Taste of Home

Cook'n with a Taste of Home






Cook'n in Italy

Cook'n in Italy






Cook'n in Mexico

Cook'n in Mexico






See over 50 more titles...

Swiss-Style Liver

Serves: 4

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Swiss-Style Liver recipe on the web!!


   ___ cup flour
   ___ teaspoon salt
   ___ teaspoon black pepper
   _ pound beef liver thinly sliced
   _ tablespoons margarine or vegetable oil
   _ 14 1/2-ounce can stewed tomatoes sliced
   ___ teaspoon thyme dried, crushed


Preheat oven to 350°.

On waxed paper, mix flour, salt and pepper; set aside.

Cut liver into serving-size pieces, trimming out tough membranes. With tongs, coat liver with flour mixture.

In a 10-inch skillet over medium heat, quickly brown both sides of liver in margarine until browned and no longer pink in thickest portions. Arrange liver in an 8 x 8 x 2-inch baking dish; set aside.

Add stewed tomatoes withliquid and thyme to skillet. Cut up tomatoes if large. Cook and stir over medium heat to loosen particles from bottom of skillet. Bring to a boil. Pour over liver, covering completely.

Bake for 20 minutes or until liver is very tender and liquid is slightly thickened.

Serve with mashed potatoes, crusty dinner rolls and seasoned green beans.


Receive Full Recipe By Email

Swiss-Style Liver is from the Cook'n Quick & Easy collection. Order this CD right now OR enter your name and email address and we will send you a link to the full recipe.

We will also send you our free monthly newsletter but you will never receive spam (unsolicited email) from dvo.com and we won't give your email address to anyone.

First Name:
Last Name:
Email Address:
 







West Coast Tacos
Breakfast Burritos
Creamed Whatever
Egg And Sausage Bake
Baked Chilies Rellenos
Cheesy Mac And Franks
Pasta Primavera
Off-The-Shelf Rice Casserole
Country Hash And Eggs
Double Decker Tostadas
Zesty Pasta Twists
Panfried Fillets
Ham Béarnaise
Chuckwagon Casserole
Frankfurter Divan Casserole
Scallops Royale
Tuna Supper Pie
Texas-Style Smoky Flank Steak
Broiled Steak Pinwheels
Pan-Broiled Steak Dijon
Chinese Beef Stir-Fry
Quick Skillet Ragout
Pizza Burgers
Ranch Burgers
Hawaiian Burgers
Reuben Burgers
Skillet Scramble
Pineapple Pork Chops
Italian Sausage And Spaghetti
Lemon Chicken
Chicken Piccata
Crazy Chicken
Crispy Nacho Chicken
Harvest Chicken Stir-Fry
Creamy Chicken Medley
Saucy Chicken Bombay
Cheesy Chicken And Spaghetti
Cajun-Style Red Snapper
Cod Continental
Oriental Snapper
Veggie Fish Bake
Seafood-Stuffed Trout
Barbecued Fish Fillets
Salmon Cakes
Sensational Shrimp
Swiss-Style Liver
Saucy Ham and Veggies
Family Frankfurter Casserole
Tuna-Melt Pie















































































Cook'n Organize your recipes with the Cook'n
Recipe Software





Affiliate Program | Privacy Policy | Other Resources | Contact Us


© 2008 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656