Recipe #22.

                             Liver and Onions with Cream of Mushroom Soup Gravy

4 Beef Liver Steaks.
1 Medium -Large Onion; chopped or sliced.
1 Can Reduced-Fat Cream of Mushroom Soup.
1 Can Water. Plus some, if needed.
1 Cup Unbleached or Rice Flour; for coating.
Canola Oil for cooking.
1 teaspoon Seasoned Salt or Seasoned Salt Substitute.
1/2 teaspoon Pepper.
1/2 teaspoon Garlic Powder.

Mix the Flour and Seasonings together.
Put enough Oil in a Skillet to Brown the Liver.
Preheat to medium-high heat.
Dredge the Liver in the Flour Mixture and put in the skillet, one at a time, as many as will fit, at a time.
Add the Onion in, too; brown.
Brown the Liver well on both sides until all is browned.
Remove to a paper towel lined plate.
Drain the excess oil from the pan.
Add in the Cream of Mushroom Soup and Water.
Stir together well.
Put the Liver and Onions in the Crock-Pot.
Pour the Soup mixture on top of the Liver.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.