Liver New Orleans

1 C flour

1-1/2 t salt

1/8 t chili or curry powder

1/8 t cayenne

4 slices salt pork, diced

1 lb. liver, sliced

1/2 or 1 green pepper, diced

2-1/2 C stewed tomatoes

1/2 C burgundy

Mix flour, salt, chili or curry powder and cayenne in paper bag. Cook salt pork in skillet over medium heat until fat is rendered from meat. Remove pork from fat and save. Shake sliced liver in paper bag until each piece is well coated with seasoned flour. Brown liver in hot fat. Add diced green pepper, tomatoes and burgundy and cook over low heat 45 minutes. Add fried salt pork. Serve with spaghetti, noodles or macaroni. Makes 4 servings. - Mam-Ma says "Good!"