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.