Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Cook liver in oil in 10-inch skillet 5 to 7 minutes or until brown. Add Onion; cook 2 minutes. Stir in broth, sherry, tomatoes, salt, marjoram and pepper.
  2. Bring to a boil. Cover, reduce heat, and simmer 7 to 10 minutes.
  3. Combine cornstarch with water; add to liver mixture. Cook, stirring, 1 to 2 minutes or until thickened.
  4. Meanwhile, in large bowl combine rice and Cheese. Press into buttered 5-cup ring mold. Turn out onto serving plate.
  5. Spoon liver into ring; sprinkle with parsley. Serve remaining liver on the side.

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