1 lb. calf's liver, cut into long, thin strips
1 onion, sliced thin
1 tbsp. vegetable oil
1 (16 oz.) can stewed tomatoes
1/2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
2 c. cooked rice

Brown liver strips and onion in oil in a non-stick skillet, turn strips constantly to brown on all sides. Add tomatoes, basil, salt, garlic powder and pepper. Stir, cover and simmer for 10 minutes, until liver is soft and tender. Serve over hot cooked rice. Serves 4.