Recipe - Liver Louisianne

6 sl Bacon, minced
One fourth cup Flour
1 One half teaspoon Salt
1/3 cup Diced green pepper
1/8 teaspoon Cayenne pepper
1/8 teaspoon Garlic salt
2 pound Beef liver, slice 1/2" thick
1 lg Onion, cut or sliced up
1 cn Whole tomatoes (16 oz.)
One fourth teaspoon Chili powder
Cooked rice

Cook bacon in frying pan until crisp, remove. Combine flour and salt.
Dredge liver in flour mixture and brown lightly on each side in bacon
drippings. Pour off remaining drippings. Add onion, green pepper, tomatoes,
cayenne pepper, chili powder and garlic salt. Cover tightly and simmer 20
minutes. Thicken gravy if desired. Sprinkle bacon over top. Serve liver and
sauce over hot cooked rice.

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