2 servings of about 2-1/2 ounces each 210 calories per serving
          with beef liver 200 calories per serving with pork liver

          Beef or pork liver, sliced,
              deveined*                          1/2 pound
          Flour                                  1-1/2 tablespoon
          Oil                                    1 teaspoon
          Salt                                   1/8 teaspoon
          Pepper                                 dash
          Onion, sliced                          1 small
          Water                                  1-1/2 tablespoon

               1. Remove membrane from liver, if necessary.
               2. Coat liver slices with flour.
               3. Brown liver on one side in hot off in frypan.
               4. Turn liver. Add salt and pepper. Top with onion slices.
                  Add water and cover pan tightly.
               5. Cook over low heat until liver is tender--about 25
                  minutes.

              *NOTE: If liver was purchased frozen, partially thaw in the
               refrigerator only until slices can be easily separated.
               Remove 1/2 pound for recipe; wrap and return remaining
               pieces to the freezer. To maintain quality, do not
               completely thaw liver that is to be refrozen.

               If liver was purchased fresh, freeze any remaining liver
               for later use.