LIVER AND ONIONS WITH GRAVY
Chef Tyrone White
2 lb. beef liver
1 med. onion, peeled, sliced thin
¼ c. all-purpose flour
1 tsp. salt (to taste)
½ tsp. black pepper (or can substitute with lemon pepper, to taste)
1 can or jar of gravy (8-12 oz.)
Put a little oil in a frying pan. Coat liver in flour and fry liver slowly until fully cooked, then turn liver over and cook the other side; set aside. In a separate pan, sauté onions and gravy; cover and simmer until gravy is as thick as you like. Pour the onions and gravy on top of the liver and slowly cook until tender.
 
MAC AND CHEESE
Ricky Pierce
1½ c. dry elbow macaroni shells or cavatappi noodles
3 Tbs. butter or margarine
3 Tbs. all-purpose flour
2 c. milk, not skim
½ tsp. each salt and pepper
3 c. shredded cheese (I like to use sharp Cheddar and more cheese)
Preheat oven to 350°F. Bring a pot of water to a boil, add a generous sprinkling of salt and then the pasta. While the pasta cooks, melt ...