Title: Quick Liver, Tomato, 'N' Onion Saute
Yield: 1 servings
Source: Weight Watchers Fast And Fabulous Cookbook page 57
2 teaspoons margarine, divided
1/2 cup sliced onion (separated into rings)
1 medium tomato, cut into 5 slices
1/4 teaspoon marjoram leaves
1 tablespoon plus 1 1/2 teaspoons all purpose flour
1/4 teaspoon salt
dash freshly ground pepper
5 ounces calf liver, thinly sliced
In a 8 inch skillet heat half of the margarine; add the onion rings in
a single layer and saute just until lightly browned and tender (not
soft). Remove from the skillet and keep warm. In the same skillet
arrange the tomato slices in a single layer and cook each side
briefly; gently remove from the skillet and set aside with the onions.
Sprinkle the vegetables with marjoram and keep warm. On a sheet of wax
paper or on a paper plate, combine the flour, salt and pepper; dredge
the liver in the seasoned flour, turning the slices to coat all sides.
In the same skillet heat the remaining margarine until bubbly and hot;
add the liver and saute, turning once, until done to taste (do not
overcook); remove to a serving plate and top with the onion rings and
tomato slices. Serve garnished with parsley sprigs.