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This is good, tender and leaves no unpleasant odor in house!

1 lb. liver, sliced
1/4 c. corn oil
2 onions, thinly sliced
1 green pepper, thinly sliced
1/2 c. rye flour
1 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. onion powder

Soak liver in milk for 1 hour at room temperature. In 1 tablespoon oil, saute onion and green peppers until tender for 5 minutes. Remove to heated platter. Remove membranes from liver and slice thinly. Combine flour and herbs. Dredge liver in flour mixture. Heat remaining oil in heavy pan until hot and then saute liver quickly (3 minutes). Turn over and saute other side but still pink inside. Do not overcook! Serve immediately with sauteed onions and green peppers. Serves 4.
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