6 sl Bacon, diced
1/4 c  Flour
1 1/2 ts Salt
1/3 c  Diced green pepper
1/8 ts Cayenne pepper
1/8 ts Garlic salt
2 lb Beef liver, slice 1/2" thick
1 lg Onion, sliced
1 cn Whole tomatoes (16 oz.)
1/4 ts Chili powder
Cooked rice

Cook bacon in frying pan until crisp, remove. Combine flour and salt.
Dredge liver in flour mixture and brown lightly on each side in bacon
drippings. Pour off remaining drippings. Add onion, green pepper, tomatoes,
cayenne pepper, chili powder and garlic salt. Cover tightly and simmer 20
minutes. Thicken gravy if desired. Sprinkle bacon over top. Serve liver and
sauce over hot cooked rice.