1/2 c. French dressing
1/4 tsp. garlic powder
1 lb. liver
1 tbsp. parsley flakes
1 tbsp. minced onions
1 tbsp. oil

Combine dressing, parsley, garlic, onion and liver. Marinate 1-2 hours at least. Turn several times to keep meat covered. Heat oil in heavy skillet. Lift meat from sauce, draining off as much as possible. Brown meat in oil. Turn heat low and cook until done. Remove meat from pan. Add marinated sauce to pan juices. Heat and pour over liver.