Recipe - Liver Loaf (Usda)

4 One fourth pound Beef liver cut or sliced up
One half cup Melted fat or oil
2 Beef bouillon cubes
2 cup Hot water
2 pound Bulk pork sausage
2 cup Dry fine breadcrumbs
8 lg Eggs beaten
2 tablespoon Instant minced onion
4 teaspoon Worcestershire sauce
One fourth cup Lemon juice
1 tablespoon Salt
One half teaspoon Pepper
1 tablespoon Celery salt
GARNISH
Crisp bacon pieces

Preheat oven to 400B0 F. (hot).

Line four 8x8x2inch baking pans with heatresistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
onefourth of the recipe. Do not line pans for food to be served without
freezing.

Grease other shallow baking pans for cooking the liver. Place the liver
slices in the pans. Brush with melted fat. Brown in oven for 20 minutes.
Drain. Put liver through food chopper. Dissolve bouillon cubes in hot
water. Mix liver and bouillon with remaining ingredients. Press onefourth
of the mixture into each baking pan. Pack mixture tightly to avoid air
pockets.

TO SERVE WITHOUT FREEZING: Preheat oven to 350B0 F. (moderate). Bake 45
minutes or until loaf is done in center. Garnish with bacon piece.

TO FREEZE: Complete wrapping by pulling paper up over top of food. Put
edges of wrap together and fold several times so paper lies directly on top
of food. Fold ends of freezer wrap over the top and seal with freezer tape.
Label with name of food, date of freezing, and last date the food should be
used for best eating quality (about 6 months). Freeze immediately for 10 to
12 hours before removing packages from the pans.

TO HEAT FROZEN LOAF: Preheat oven to 350B0 F. (moderate). Remove freezer
wrap. Place loaf in baking pan. Bake 1 One fourth hours or until loaf is done in
center. Garnish with crisp bacon piece.

Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
Posted to MMRecipes Digest V4 #038 by BobbieB1@aol.com on Feb 6, 1997.