Swiss Liver Platter

Description
Makes 6 servings.

Ingredients

 * 1 1/2 pounds sliced beef liver
 * 1 1/2 teaspoons salt
 * 1/4 teaspoon ground black pepper
 * 1/4 cup flour
 * 2 tablespoons bacon drippings or shortening
 * 1 14-1/2-ounce can whole or chopped tomatoes
 * 1 green pepper, cut into thin strips
 * 1 small to medium parsnip, peeled and cubed
 * 1/2 cup chopped onion
 * 1/2 cup chopped celery
 * 3 cups hot cooked rice
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
Season liver with 1/2 teaspoon salt and pepper; coat with flour. Brown liver on each side in drippings; drain off excess fat. Add tomatoes, green pepper, parsnip, onion and celery. Cover and simmer 30 minutes or until liver is tender. Serve over fluffy rice.