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BACON AND LIVER CASSEROLE 
6 slices bacon, chopped
1 lg. onion, chopped (1 c.)
1/2 c. all purpose flour
1 tsp. salt
Dash of pepper
2 lbs. sliced beef liver
2 1/2 c. milk
1/2 c. packaged bread crumbs
2 tsp. butter, melted

Combine bacon and onion in a large skillet. Cook until bacon is crisp and onion is tender. Remove oil with spoon, reserving drippings in skillet.

Combine flour, salt and pepper; cut liver into serving size pieces and coat. Reserving remaining flour mixture.

Fry liver in reserved remaining bacon drippings; place in 8 cup baking dish.

Blend reserved flour mixture with drippings in skillet; add milk. Cook over medium heat, stirring constantly, until the sauce thickens and bubbles.

Pour sauce over liver; sprinkle with bacon and onion mixture. Combine bread crumbs with butter; sprinkle evenly over casserole.

Bake in moderate oven, 350 degrees, for 25 minutes or until sauce is bubbly.

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