Recipe - Creamy Liver

One fourth cup Flour, allpurpose; TO 1/2c
1 teaspoon Salt
One fourth teaspoon Pepper
1 pound Liver, calf's; cut or sliced up
3 tablespoon Butter (or marg.); melted
1 small Onion; thinly cut or sliced up and
separated into rings
2 Garlic cloves; minced
One half cup Mushrooms; cut or sliced up TO 1 cup
1 cn Soup, mushroom; undiluted
3 tablespoon Parsley, chopped
1 teaspoon Basil
Milk; opt.
Noodles, cooked

Combine flour, salt, and pepper. Dredge liver in seasoned flour. Brown on
both sides in butter in a skillet over medium heat; remove from skillet,
and set aside.

Add onion, garlic, and mushrooms to skillet; cook about 1 minute. Stir in
soup, parsley, and basil, scraping up browned bits from pan. Add milk if a
thinner sauce is desired.

Return liver to skillet; cover and simmer 2 to 3 minutes or until
thoroughly heated. Serve over cooked noodles.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini