Recipe 3

liver cubes with apples and spanish rice

In 2 Tbs peanut oil, sauté

  • 4 Tbs fresh crushed garlic with
  • 2 Tbs minced parsley and
  • 3/4 cup sliced apples.

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

  • 2 cups heavy cream, adding
  • 1-3 Tbs cornstarch to thicken, if desired.

Season the sauce with

  • 1 Tbs honey
  • 1 tsp dill weed
  • 1 tsp cardamom, and
  • one 3-oz jar pimientos.

Cover and simmer about 30 mins.Serve hot over spanish rice. Garnish each serving with velveeta hearts.

Recommended beverage: Sobe.