Re: the secret life of liver

[Guest guest]

>can anyone please give me some tips on how to sneek more liver into our meals,

we can't stand it " straite " as my 4 yo ds puts it, so I need tricks on how to

trick our tastebuds!

Liversausage and pate! You'd never know they are liver ...

Heidi Jean

[Guest guest]

At 03:32 PM 3/29/05 -0500, you wrote:

>

>can anyone please give me some tips on how to sneek more liver into our

meals, we can't stand it " straite " as my 4 yo ds puts it, so I need tricks

on how to trick our tastebuds!

Deanna posted this one a while back - haven't tried it yet myself, but hey,

she gives her own testimonial at the end!

>Use farm fresh, pastured products for best results. These are low in

>carbs and grain free.

>

>Meatballs (makes enough for 8 or more people)

>

>2 lbs. ground beef

>1 lb. country breakfast pork sausage

>1/2 lb. chicken livers and 1-2 cloves garlic, blenderized together

>1/2 cup freshly ground seeds of nuts or both (pumpkin, almond, pecan, etc.)

>1/2 -1 onion finely chopped

>1 teaspoon fennel seed

>dash or 2 cayenne pepper

>dash salt (be careful if your sausage is already highly seasoned)

>1 teaspoon ground marjoram

>

>

>Mix it all together in a large bowl. Form balls and bake at 350 for 45

>minutes. Eat them on their own or drown them in spaghetti sauce. I

>made these the other night and my liver hating dudes did not know or

>taste anything funny. I am winning the battle with liver in my clan!

>

>

>Deanna

>

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

> Deanna posted this one a while back - haven't tried it yet myself,

but hey, she gives her own testimonial at the end!

Hey, thanks, , for reposting what would have been my response.

The liver wasn't large in quantity for these meatballs, basically

replacing eggs is all, but I suppose in time that liver might well

indeed have a secret life of its own, lol, becoming more and more

substantive in ratio per amounts of meat in the recipe.

Also, I have heard batter fried chopped liver is great. DS says, " I

like beef liver better than chicken liver, " if that helps. Oh, I

would try Heidi's recipes too. My farmer hides it in her meat sauce

for pasta. And don't forget the meatloaf! No one will ever know

I like organs minced in gravy, too. Ow, what about minced meat pie?

It's late for that, but you could sneak in all sorts of stuff that the

spices and sweetness would mask.

Best wishes on your liver quest,

Deanna

[Guest guest]

At 10:41 PM 3/29/05 -0000, you wrote:

>Hey, thanks, , for reposting what would have been my response.

>The liver wasn't large in quantity for these meatballs, basically

>replacing eggs is all, but I suppose in time that liver might well

>indeed have a secret life of its own, lol, becoming more and more

>substantive in ratio per amounts of meat in the recipe.

Well, for me at least, the *small* quantities are best. LOL - some is

better than none, huh? My mother used to try to sneak liver into

meatloafs and stuff, but she always used a LOT so there was no way we

wouldn't be turning up our noses!

Although having to sit at the table until we finished our liver loaf was

*slightly* easier than having to sit at the table until we finished our

" liver steak " , which was all, of course, stone cold by the time we could

choke it down.

We washed a LOT of liver out of socks back then.

MFJ

If I have to be a grownup, can I at least be telekinetic too?