Pan: 18 By 24-Inch Roasting Pan Temperature: 350 F. Griddle 350 F. Oven

1. Cut Liver Into Strips 4 Inches Long, 1 1/2 Inches Wide And 1/2 Thick.

2. Dredge Liver In Mixture Of Flour, Salt Pepper, And Garlic; Shake Off Excess.

3. Brown Liver In Shortening Or Salad Oil On Well Greased Griddle For About

2 Minutes On Each Side. Place An Equal Quantity In Each Pan; Set Aside For Us

In Step 6.

4. Add Onions And Peppers To Shortening Or Salad Oil; Saute' Until Tender. Stir Frequently.

5. Combine Sauteed' Vegetables, Tomatoes, Salt, And Pepper; Bring To A Boil.

6. Pour 1 1/2 Gal Sauce Over Liver In Each Pan Cover Pans.

7. Bake 45 Minutes Or Until Liver Is Tender.

Onions And 6 Lb 2 Oz Fresh Sweet Peppers A.P. Will Yield 5 Lb Chopped Peppers.

(10 1/4 Cups) Dehydrated Green Peppers (See Recipe No. A-11) Or 5 Lb (3 3/4 Qt) Frozen Diced Green Peppers May Be Used.