Recipe 16

liver cubes with corn and pie crust

In 2 Tbs olive oil, sauté

  • 4 Tbs fresh sliced jalapeno with
  • 2 Tbs bermuda onion and
  • 3/4 cup sliced corn.

Stir in 12-18 oz. liver cubes. Continue to sauté until the liver cubes begin to color.When the corn and sliced jalapeno are tender, reduce heat to low. Stir in

  • 2 cups Dr. Pepper, adding
  • 1-3 Tbs cornstarch to thicken, if desired.

Season the sauce with

  • 1 Tbs honey
  • 1 tsp dill seed
  • 1 tsp thyme, and
  • one packet of tuna helper.

Cover and simmer about 30 mins.Serve hot over pie crust. Garnish each serving with toasted almonds.

Recommended beverage: Black Coffee.