Creamy Liver Over Rice

Ingredients:

• 1 lb. beef liver, cubed
• 1/4 cup flour
• 2 Tbsp. shortening
• 1/4 tsp. salt
• dash pepper
• 1/3 cup milk
• 1 can cream of chicken soup
• 2 Tbsp. snipped parsley
• hot cooked rice

Directions:

Coat liver with flour. In 10 inch skillet, brown liver in hot shortening, stirring often. Season with salt and pepper. Blend milk into soup; pour over liver. Cover and cook 10 minutes over low heat, stirring occasionally. Stir in snipped parsley. Serve over hot cooked rice.

By Robin from Washington, IA