Skillet Liver, Peppers, And Onions
|Sliced onion||1 Cup (16 tbs)|
|Sliced green bell peppers||1 Cup (16 tbs)|
|Marjoram leaves||1⁄2 Teaspoon|
|All purpose flour||3 Tablespoon|
|Ground pepper||1 Dash|
|Calf liver||10 Ounce|
|Reduced calorie margarine||4 Teaspoon|
|Cooked long grain rice||1 1⁄2 Cup (24 tbs)|
Spray 10-inch nonstick skillet with nonstick cooking spray; add onion and pepper rings and cook, stirring occasionally, just until tender.
Remove vegetables from skillet and sprinkle with marjoram; set aside and keep warm.
On sheet of wax paper or a paper plate combine flour, salt, and pepper; dredge liver in seasoned flour, using the entire mixture to coat all sides of liver slices.
In same skillet heat margarine until bubbly and hot; add liver and saute briefly (just until golden brown on both sides).
Remove liver to serving platter and top with onion and pepper rings.
Serve with rice.
Serving size: Complete recipe
Calories 976 Calories from Fat 220
% Daily Value*
Total Fat 21 g32.6%
Saturated Fat 2.1 g10.3%
Trans Fat 0 g
Cholesterol 940 mg313.3%
Sodium 1412.8 mg58.9%
Total Carbohydrates 120 g39.9%
Dietary Fiber 11.4 g45.8%
Sugars 10.2 g
Protein 74 g148.4%
Vitamin A 2205.9% Vitamin C 13.9%
Calcium 3.8% Iron 113.5%
*Based on a 2000 Calorie diet