1 lb Sliced liver; thinly
3 tb Flour;
1/2 ts Salt;
3 tb Margarine -=OR=-
3 tb Salad oil;
1/2 c  Onion; sliced thinly
1/2 c  Bell pepper; sliced thinly
-- (optional)
1 c  Tomatoes; stewed
1/3 c  All-purpose barbecue sauce;
-- any flavor

–MY ADDITIONS–
1/4 Green pepper;
1/4 Red pepper;
1/4 Yellow pepper;
1/2 c Mushrooms;

Remove heavy membranes and veins from liver, if any. Cut into 4 x 1-1/2″
strips. Dredge liver in flour and salt. Lightly brown in margarine or oil
in skillet. Remover skillet; keep warm. Saute onion and green pepper (I
used yellow, red, green and about a cup of bell pepper. Next time I will
also add some mushrooms.) in skillet until onion is transparent. Add
tomatoes with barbacue sauce. Bring to a boil. Add liver; heat thoroughly,
about 10 minutes. Makes 4 servings.