Liver & Onions

 1 cup (2 sticks) of butter/margarine

1 large onion sliced

1 1/2 pounds of liver (beef or calf)

1/2 cup veggie oil

2 tsps House seasoning (garlic powder, salt & pepper)

2 tsps Seasoning Salt

Tenderize the liver and season both sides of the liver.  In a large skillet, melt the butter/margarine over medium heat. Add the onions and saute until tender (I add the seasonings that I use for the liver to the onions to taste). Remove onions but keep the butter mixture in the pan. Add oil to the melted butter in the pan. The liver is done when it is no longer pink. Serve topped with the onions.