Rippled Liver Kabobs
|Beef liver||1 Pound, thinly sliced|
|Bottled french dressing||1⁄2 Cup (8 tbs)|
1. Cut liver into 16 strips, each about 1 1/2 inches wide; place in a shallow dish. Drizzle with 1/4 cup of the French dressing; cover. Chill at least an hour to season.
2. Scrub potatoes; halve each. Parboil in boiling salted water in a small saucepan 15 minutes, or until almost tender; drain. Trim ends of zucchini; slice zucchini into 8 even pieces. Parboil in boiling salted water in a small saucepan 5 minutes; drain.
3. Remove liver from marinade and thread, accordion-style, alternately with potatoes and zucchini onto 4 long skewers. (Thread zucchini through skin so it will stay on skewers.) Brush kabobs with part of remaining 1/4 cup French dressing. Place on rack of broiler pan.
4. Broil, 4 inches from heat, turning several times and brushing with remaining French dressing, 10 minutes, or just until liver loses its pink color.
Serving size: Complete recipe
Calories 1659 Calories from Fat 670
% Daily Value*
Total Fat 76 g116.2%
Saturated Fat 13.1 g65.7%
Trans Fat 0.8 g
Cholesterol 1247.5 mg415.8%
Sodium 1450.4 mg60.4%
Total Carbohydrates 146 g48.6%
Dietary Fiber 14.1 g56.3%
Sugars 28.1 g
Protein 107 g213.2%
Vitamin A 1552.4% Vitamin C 248.5%
Calcium 14.6% Iron 156.6%
*Based on a 2000 Calorie diet