Liver Skillet Supper

• 1/2 lb. sliced bacon
• 3/4 c. all-purpose flour
• 1 tsp. garlic salt, divided
• 1 tsp. onion salt, divided
• 1 tsp. pepper, divided
• 1 lb. beef liver
• 6 large potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• green pepper rings (optional)

1. In a large skillet, cook bacon until crisp.
2. Remove to a paper towel to drain; reserve drippings in skillet.
3. Combine flour and half of the garlic salt, onion salt and pepper.
4. Cut liver into 2 x 1/2-inch strips.
5. Dredge in the flour mixture, coating well. Lightly brown liver in drippings.
6. Add potatoes and onion. Sprinkle with remaining seasonings.
7. Cook until the potatoes are browned and tender, stirring occasionally.
8. Crumble bacon over top.
9. Garnish with green pepper rings, if desired.
10. Yield: 4 to 6 servings.

bacon, allpurpose, garlic salt, onion salt, pepper, beef liver, potatoes, onion, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1059646 (may not work)