1. Peel onions and leave whole; cook in salted water until just tender, about 15 to 20 minutes. Drain onions; set aside. 2. Fry bacon slices in a large skillet until they begin to curl; drain on paper towels, keeping bacon fat in the skillet. 3. Remove fine, outer membranous skin from liver; cut into 1-inch cubes. 4. Toss cubes in a mixture of flour, sage and paprika. 5. Saute liver quickly, a few cubes at a time, in bacon fat remaining in the skillet. 6. Wrap each cube with bacon slice. 7. Cut cooked onions in half lengthwise; arrange liver cubes alternately with onion halves on skewers. 8. Broil 6 inches from heat to crisp bacon and brown onions, turning frequently to cook kabobs evenly. 9. Meanwhile, cook rice accordin to package directions. 10. Place kabobs on a bed of cooked rice; serve with celery sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
