| How To Cook: |
|
|
1. Peel onions and leave whole; cook in salted water until just tender, about 15 to 20 minutes. Drain onions; set aside.
|
2. Fry bacon slices in a large skillet until they begin to curl; drain on paper towels, keeping bacon fat in skillet.
|
3. Remove fine, outer membranous skin from liver; cut into 1-inch cubes.
|
4. Toss cubes in a mixture of flour, sage and paprika.
|
5. Saute liver quickly, a few cubes at a time, in bacon fat remaining in skillet.
|
6. Wrap each cube with bacon slice.
|
7. Cut cooked onions in half lengthwise; arrange liver cubes alternately with onion halves on skewers.
|
8. Broil 6 inches from heat to crisp bacon and brown onions, turning frequently to cook kabobs evenly.
|
9. Meanwhile, cook rice according to package directions.
|
10. Place kabobs on a bed of cooked rice; serve with Celery Sauce.
|
