Lisbon Liver

Lisbon Liver

Ingredients:
2 Tablespoon Wine vinegar
5 Cloves garlic; crushed
1 Bay leaf
2 Ounce Bacon; chopped

Directions:
Salt & pepper to taste
Make a marinade with the wine, vinegar, garlic, bay leaf and seasoning, pour
it over the liver, cover and leave for 24 hours. Take out the liver and pat
dry. Reserve the marinade. Heat in a frying pan sufficient oil to cover the
bottom of the pan, add the liver and the bacon, and cook until tender over
moderate heat, turning the liver once. Remove the meat and keep warm. Add
the marinade to the pan, taking out the bay leaf, and reduce quickly. Pour
it over the meat and serve, accompanied by fried sliced potatoes.
Lisbon Liver 55
Macaroni Bake
2 cups dry elbow macaroni, cooked and drained ($.99 for entire box,
so at most $.50)