Creole Liver and Rice

1/2 lb Beef liver

1 T Vegetable oil

1/3 c Green bell pepper,chopped

1 cn Stewed tomatoes(8oz)

1/2 t Basil

1/2 t Salt

1/2 t Garlic salt

1 pn Black pepper

2 T Sherry

1 c Rice,hot cooked

1. Cut liver into serving pieces.

2. In skillet, brown liver quickly in oil on both sides.

3. Add remaining ingredients except rice; cover and simmer 45 minutes, or

until iver is tender. 4. Uncover and allow sauce to thicken, if necessary.

5. Serve over mounds of hot rice.