---------- 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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