Liver and Onions

---------- Recipe via Meal-Master (tm) v8.02

Title: Liver and Onions
Categories: Main dish, Meats
Yield: 2 servings

1/2 lb Beef or pork liver, sliced,
- deveined*
1 1/2 tb Flour
1 ts Oil
1/8 ts Salt
1 ds Pepper
1 sm Onion; sliced
1 1/2 tb Water

2 servings of about 2-1/2 ounces each 210 calories per serving
with beef liver 200 calories per serving with pork liver

1. Remove membrane from liver, if necessary.

2. Coat liver slices with flour.

3. Brown liver on one side in hot off in frypan.

4. Turn liver. Add salt and pepper. Top with onion slices.
Add water and cover pan tightly.

5. Cook over low heat until liver is tender--about 25
minutes.

NOTE: If liver was purchased frozen, partially thaw in the
refrigerator only until slices can be easily separated.
Remove 1/2 pound for recipe; wrap and return remaining
pieces to the freezer. To maintain quality, do not
completely thaw liver that is to be refrozen.

If liver was purchased fresh, freeze any remaining liver
for later use.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244
* Meal-Master format courtesy of Karen Mintzias

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