cecil "buck" rodgers calves liver and onions
Cecil Rodgers, known as “Buck,” was my mother, Lucille’s, oldest brother. He left home at a young age and headed west. He ended up in Arizona and was a working cowboy on cattle and horse ranches. He met his wife, Betty, a full blooded Navajo Indian and they opened Trading Posts in Cameron, Vermillion Cliffs and Antelope Hills, known throughout Arizona as Buck Rodgers Trading Post. My aunt was adopted as a child by the Wetherills, who were instrumental in helping the Navajo’s and educating the Navajo children on the Navajo reservation. Her father John discovered the Rainbow Bridge around 1919.
prep time
5 Min
cook time
10 Min
method
Pan Fry
yield
4-6 serving(s)
Ingredients
- 1 pound calves liver
- 1/2 cup flour
- 3 tablespoons lard, crisco or oil
- - salt and pepper to taste
- 2 large onions, sliced
- - water
How To Make cecil "buck" rodgers calves liver and onions
-
Step 1Heat a large skillet with the lard on medium high heat. Mix the salt and pepper with the flour, and dredge the liver in the flour, coating both sides. When the lard is hot put the coated calf liver into the pan and fry until the coated liver begins to turn a dark brown. Spread the sliced onions on top of the liver and add water. Stir a little to mix the flour with the water. Cover the pan and turn the heat to medium and cook about 30 minutes stirring occasionally. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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