Creole Liver & Rice
1/2 Pound Beef liver
1 Tablespoon Vegetable oil
1/3 Cup Green bell pepper,chopped
1 Can Stewed tomatoes[8oz]
1/2 Teaspoon Basil
1/2 Teaspoon Salt
1/2 Teaspoon Garlic salt
1 Pinch Black pepper
2 Tablespoon Sherry
1 Cup Rice,hot cooked
1. Cut liver into serving size pieces.
2. In skillet, brown liver quickly in oil on both sides.
3. Add remaining ingredients except rice; cover and simmer
30-45 minutes, or until liver is tender.
4. Uncover and allow sauce to thicken, if necessary.
Serve over hot cooked rice.