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----- Original Message ----- From: Jeannie To: phaedrus Sent: Tuesday, November 21, 06:04 Subject: Liver Recipes Main Dish Have a neighbor looking for some sorts of different liver recipes for a main meal other than with onions or bacon, if you might have any ideas. Thank you and have a nice Thanksgiving. Jeannie :)
Hi Jeannie,
Have I got liver recipes for you! Below are ways to cook liver that boggle the mind. They might even make liver palatable for non-liver-lovers. It makes you wonder why "Liverhouses" aren't as popular as "Steakhouses"...
Have a great Thanksgiving!
Phaed
French - Style Liver
Ingredients :
2/3 c. flour
1/4 tsp. garlic salt
1/2 tsp. salt
1/4 tsp. pepper
1 lb. thinly sliced liver
1/2 c. commercial French dressing
3 tbsp. bacon drippings
Preparation :
Combine flour, salt, and pepper. Dip liver in French dressing;
dredge in flour mixture. Heat bacon drippings in skillet; cook
liver in hot drippings until golden brown, turning once. Serve
while hot. Makes 4 servings.
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Italian Style Liver Macaroni
Ingredients :
2 c. macaroni, broken
1 lb. beef or pork liver
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
1/4 c. bacon drippings
1 tbsp. chopped onion
3/4 c. water
24 oz. can peeled tomatoes
Preparation :
Drop macaroni into rapidly boiling salted water (2 teaspoons salt
to 2 quarts water) and boil until just tender (about 20 minutes).
Drain. Meanwhile, remove skin and tubes from liver with a sharp
knife or scissors. Cut liver in 1 inch slices, roll in flour mixed
with salt and pepper; brown in the bacon drippings in a large
skillet along with the onion. Add water and tomatoes and heat to
boiling. Add macaroni, cover and simmer for 10 minutes. Serve
piping hot. 5 to 6 servings.
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Swiss - Style Liver
Ingredients :
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 lb. beef liver, thinly sliced
2 tbsp. margarine or vegetable oil
1 can (14 1/2 oz.) sliced stewed tomatoes
3/4 tsp. dried thyme leaves, crushed
Preparation :
Preheat oven to 350 degrees. On waxed paper, mix flour, salt and
pepper; set aside. Cut liver into serving size pieces, trimming out
tough membranes. With tongs, coat liver with flour mixture. In a 10
inch skillet over medium heat, quickly brown both sides of liver in
margarine until browned and no longer pink in thickest portions.
Arrange liver in an 8 x 8 x 2 inch baking dish; set aside. Add
stewed tomatoes with liquid and thyme to skillet. Cut up tomatoes
if large. Cook and stir over medium heat to loosen particles from
bottom of skillet. Bring to a boil. Pour over liver, covering
completely. Bake for 20 minutes or until liver is very tender and
liquid is slightly thickened. Serve with mashed potatoes, crusty
dinner rolls and seasoned green beans. Makes 4-6 servings.
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German Liver And Apples
Ingredients :
5 tbsp. butter (more or less)
2 onions, sliced
1 lb. calf liver, sliced
1/2 tsp. marjoram
2 apples, chopped
1 c. apple juice or apple wine
Salt and pepper
Preparation :
Saute onion in butter until transparent. Add the liver and
apples. Cook until brown on outside, pink on inside. Pour in the
juice, cover and simmer 5 minutes. Season with salt, pepper and
marjoram. Make a sauce by adding some heavy cream to pan.
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Swiss Sour Liver
Ingredients :
1 lb. liver
Flour
6 tbsp. butter
Salt & pepper
1/2 c. dry white wine
1 bay leaf
1 c. sour cream
Preparation :
Cut liver into strips about 1" wide and 2" long and roll the
strips in flour. Melt the butter in a skillet and when it is bubbly,
add the liver and saute it quickly. This will only take a minute or
so. Salt and pepper the liver to taste and remove to a hot platter.
Add dry white wine, crumbled bay leaf and sour cream to the pan.
Blend the liver to the sauce and reheat it for a minute. Serve with
rice and a casserole of tomatoes and eggplant baked in the oven.
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Swedish Liver-Potato Patties
Ingredients :
1 1/2 tsp. salt
2 tbsp. margarine
1 tbsp. soy sauce
3 med. potatoes, peeled and cut up
3/4 lb. beef or pork liver, cut up
1/4 tsp. pepper
1 1/4 c. milk
1 med. tart apple, cored and cut up
Preparation :
Force onion, potatoes, meat, and apple through food chopper using
fine blade. Mix well and add salt and pepper. Brown margarine in
skillet and drop in about 1/4 cup of mixture for each patty.
Flatten slightly with spatula and saute slowly on both sides.
Transfer to heat-proof serving dish. Pour mixture into skillet and
loosen pan drippings. Add soy sauce. Pour on top of pattie, cover
and simmer 5-10 minutes. Sprinkle with parsley. Sprinkle with
parsley. Good with cole slaw. Makes 4-6 servings.
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Grilled Beef Liver
Ingredients :
1-1 1/2 lb. beef liver
4 lemons
1 tsp. ground cumin
Salt to taste
Pepper to taste
1 lg. tomatoes
1 lg. bell peppers
1 lg. onions
1/2 tsp. garlic powder
Preparation :
Light grill - place foil on rack. Marinate liver in lemon juice,
cumin, salt and garlic pepper while charcoal is getting hot. Place
liver on grill, brown on both sides. Then place tomatoes, bell
peppers, onions on top of meat and cover with foil, cook until done,
approximately 10 minutes. Serve with Spanish rice.
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Stir Fried Liver (In A Wok)
Ingredients :
1/2 lb. partially frozen liver (cut in strips)
2 slices ginger root, minced
2 tsp. cornstarch
2 tbsp. cooking sherry
1 tbsp. soy sauce
1/2 tsp. sugar
2 tbsp. oil
2 scallions or onions, chopped
1 clove garlic, minced
1/2 tbsp. salt
2 c. of any following vegetables:
peas, green beans, celery,
carrots, green peppers, mushrooms,
bok choy, etc.
Preparation :
Combine ginger root, cornstarch, sherry, soy sauce and sugar.
Add to liver. Let stand 20 minutes. Heat oil in skillet or wok.
Add scallions, garlic, salt and vegetables. Stir fry just until
vegetables are crisp tender. Remove. Add liver and stir fry 2 to 3
minutes. Return cooked vegetables to liver and stir to reheat.
Serve over rice.
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Teriyaki Liver
Ingredients :
1 lb. beef liver
1/4 c. flour
1/4 c. soy sauce
1/4 c. water
2 tbsp. sugar
3 tbsp. bacon drippings
1 lg. onion
Dash of pepper
Dash of garlic salt
2 c. hot cooked rice
Preparation :
Cut liver into small strips; remove any membranes or veins. Roll
liver strips in flour. Combine soy sauce, water and sugar in
measuring cup. Heat bacon drippings in large skillet and saute
onion. Add liver strips, brown quickly, stirring constantly.
Remove liver and onion to separate platter and lower heat, stir in
soy mixture and cook until thickened. Add pepper, garlic salt,
liver and onions, then serve over rice.
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Calf's Liver
Not all the bodies know how to cook liver, so listen my children
and you shall hear. D'abord, have your butcher to skin the liver
and slice it about 3/8 of an inch thick. Liver must be utterly
fresh, and from young animals, not veterans. Best way is pan
broiled: Salt, pepper and flour your liver slices, and saute them
in a little butter in a hot pan, exactly 2 minutes on each side.
Have a clock with a second hand where you can see it, and do not
exceed this cooking time. When the second side is done, sprinkle
the liver with a bit of lemon juice, dust with paprika and RUN to
the table with it. If you employ a garnish, such as bacon or onion,
have these ready in advance, and kept hot.