Creole Kidneys |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 6 lamb kidneys | 1 small onion, minced | 1 clove garlic |
| 1 small can sliced mushrooms | 1/2 tsp pepper or chili powder | 1 can tomato sauce |
| 2 tbl Sherry or white wine | salt, pepper and flour | butter or margarine |
| 1 | Cover kidneys with boiling water and let stand while you saute the onion and garlic. Drain kidneys and slice. Cover with the flour, salt & pepper by shaking in a brown paper bag. Brown in the butter and add the onions and garlic and mushrooms. Blend the chili powder with the tomato sauce and add to kidneys. Cover and cook slowly about 15 minutes. Stir in sherry and serve immediately. |