This colorful and quick-to-prepare liver dish is delicious served Southern style with cooked grits to make a well-rounded meal. For 4 servings you will need:

1 lb. thinly sliced beef or calf's liver
3 tbsp. salad oil
1 lg. onion, sliced into thick rings
1 1/2 green pepper, deseeded, sliced into rings
1 tomato, peeled, seeded, diced
2 tbsp. all-purpose flour
1/2 tsp. dried thyme leaves or file powder
2 c. beef broth or water
1/2-1 tsp. salt
1/4 tsp. ground black pepper
Cooked grits to serve with liver

1. Saute liver slices in oil in heavy skillet for 10 minutes, turning once. Liver should be cooked through. Remove from skillet to serving platter.

2. Add onion, green pepper rings and tomato. Saute for 5 minutes or until vegetables are tender. Remove from pan and keep warm.

3. Stir flour and thyme into remaining fat in pan. Very slowly add beef broth with heat on high. Stir until sauce is thickened. Season to taste with salt and black pepper.

4. Return liver to pan. Reheat to serving temperature. Top with vegetables. Serve over hot cooked grits.

Tips: File powder, a special seasoning used in Creole cooking, can be purchased in well-stocked gourmet departments of most supermarkets. It is finely ground sassafras and should be added near the end of cooking time. Dried thyme makes a suitable substitute.

Good served with: Chard or spinach salad, iced tea and fruit for dessert, for brunch or supper. For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients but use only 3 1/2 cups broth.