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Thursday, 1 January 2009

Crispy Potato Skins

Crispy Potato Skins
Serve these potato skins with sour cream and chives, shredded cheese, salsa, bacon bits,
or other toppings.
INGREDIENTS:
4 large baking potatoes, scrubbed
salt
pepper
oil for deep frying
sour cream mixed with chives, optional
shredded cheese, optional
PREPARATION:
Prick potatoes in several places with a fork; bake in a 400° oven until tender, about 1
hour.
Remove, cool slightly, and cut in halves lengthwise. Scoop out potatoes and refrigerate
for another meal or casserole topping.
Cut skins in half again.
Heat oil in a deep fryer to 375°. Place potato skins in deep fryer basket; lower into oil and
deep fry for about 2 to 3 minutes, or until skins are browned and crisp.
Transfer potato skins to paper towels to drain. Sprinkle with salt and pepper. Serve with
sour cream and chives, if desired, or top with cheese and place under the broiler to melt.
Deep-Fried Liver Strips
1 pound calf's liver
1 teaspoon salt
1 teaspon dried leaf oregano
Dash pepper
1/4 cup olive oil
2 tablespoons lemon juice
CRISCO Shortening for deep frying
Lemon wedges (optional)
Parsley (optional)
Cut liver into strips, 2-1/2 x 1/2 inch, and put into a bowl; sprinkle with salt, oregano, and
pepper. Add olive oil and lemon juice. Stir to coat liver. Cover and refrigerate for 2 hours
or longer.
Heat Crisco to 3650 in a deep saucepan or deep fryer.
Remove liver from marinade. Fry several strips at a time in hot Crisco for 20 to 30
seconds or until brown. Serve immediately garnished with lemon wedges and parsley, if
desired.

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