Liver & Onions

1 medium onion, sliced, separated into rings
2 tablespoons of margarine or butter
1 pound of sliced beef liver
2 teaspoons of water
2 teaspoons of lemon juice
1 teaspoon of Worcestershire sauce

In a large skillet cook the onion in margarine until tender, but not brown. Remove from the skillet. Add the liver and sprinkle with salt and pepper. Cook over medium heat for 3 minutes. Turn the liver over and return the onion to skillet. Cook for 2 to 3 minutes more or until the liver is slightly pink in center. Remove the liver and onion from skillet. Stir water, lemon juice, and Worcestershire sauce into pan drippings, heat through. Pour over liver and onions. Makes 4 servings

Liver & Onions 2

1/2 pound of  sliced beef or pork liver
About 2 tablespoons of flour
1 tablespoon of  fat or oil
1/2 teaspoon of salt
Pepper, if desired
1 small onion, sliced
2 tablespoons of water

Dip liver in flour. Heat fat or oil in a fry pan. Cook liver in the pan over medium heat until browned on one side. Turn liver and sprinkle with salt and pepper. Put onion on liver; add water. Cover pan tightly and cook over low heat about 20 minutes until liver is tender. Makes 2 servings. 

Liver & Onions 3

1 pound of sliced liver
1/2 cup of flour
1/2 teaspoon of dill weed
1/4 teaspoon of pepper
2 teaspoons of salt
1/2 cup of minced onion
1/4 cup of butter

Mix flour, salt and pepper in a shallow dish. Dredge liver with the mixture on both sides. Melt butter in skillet and brown liver using medium heat. Reduce heat, sprinkle with onion and dill. Cover and simmer 20 minutes.