Cut liver sausage into chunks.
Heat beef broth until hot, remove; add 1 package of gelatine.
Let cool.
Add liver sausage and onion.
Put in blender and whip until pureed.
Put into small containers or serving dish.
Serve with crackers.
Mix all ingredients, except liver sausage, into paste.
Mash sausage; blend into paste.
Shape and chill.
Blend cream cheese. Add milk.
Add garlic powder to taste.
Frost ball.
Garnish with olives.
Serve with crackers.
Mix liver sausage with 1 1/4 packages of the cream cheese and the onion, Worcestershire sauce, Tabasco and horseradish.
Shape into a ball.
Cream together liver sausage, cream cheese and milk until smooth.
Mix in onion and garlic salts.
Serve spread in a small bowl garnished with olive slices.
Serve with crackers.
Mix ground beef liver with butter, garlic, lemon rind, marjoram and mace.
Beat in eggs and then bread crumbs, flour, salt and pepper.
Let it stand in room temperature for about 1 hour.
Shape into small balls (size of ping-pong balls), bring consomme to a boil, drop in liver dumplings.
Cover and simmer for 15 minutes.
(Dumplings should be hard).
Combine softened cream cheese and liver sausage.
Mix until well blended.
Stir in remaining ingredients.
Refrigerate for at least 2 hours before serving.
Put 3 tablespoons margarine or butter and onions in the pan. Fry until tender, about 5 minutes.
Remove onions from pan.
Add 1/2 cup shortening until melted.
Coat beef liver with flour and fry until browned, about 2 or 3 minutes on each side.
Remove liver from pan; add 1 cup cold water and mushrooms.
Cook 1 minute.
Add bacon and onions.
Cook all together.
Put liver on top of onions.
Cover and simmer on top of stove, low heat, 30 minutes. Stir every 5 minutes.
Mash liver sausage with fork to make smooth.
Add mayonnaise, dill pickle juice, Worcestershire, Tabasco, garlic salt and 1/3 of the cream cheese.
Blend by hand or mixer until smooth.
Stir in pickle and onion.
Pack firmly into a 2 cup mixing bowl lined with Saran or aluminum foil.
Chill several hours or until firm.
Turn out; frost with remaining softened cream cheese.
Chill well. Just before serving cover with peanuts.
Serve with crisp crackers.
Makes approximately 20 servings.
Soften cream cheese in microwave.
Add liver sausage and mash together with a fork.
Add remaining incredients, stir until smooth.
Put into bowl.
If you want it to harden up put into fridge.
cut beef liver in long strips length wise.
this can be done when meat is partly frozen for easier handling.
brown liver in the butter with above spices.
add the soup and water.
simmer on low heat on stove top for 20 minutes.
serve over cooked rice of your choice.
et aside.
Dust the liver with flour (on both sides
The recipe does not call for it
Liver.
Defrost the liver and soak in cold water
Dredge sliced liver in seasoned flour.
Brown liver on both sides in oiled skillet over medium high heat.
Place onions on top of liver in skillet.
Dissolve bouillon cubes in hot water, pour on top of liver and onions.
Cover and simmer on low until onions are tender and broth forms a thin gravy.
Egyptian Condiment recipe: Put all 6 ingredients in liquidiser then into a 1/2 litre bottle,add cold water till full, shake and keep refrigerated.
In a small frying pan put approx 1/2 cup of oil, when hot add the thin cut liver,salt and mix while cooking.
(don't overcook).
After several minutes add some Egyptian condiment according to taste.
Spoon into fresh pitta bread and squeeze some lemon juice......Enjoy!
Boil beef, liver and suet in 1 quart water, or enough to cover, until well done.
Grate the liver and mash suet together. Combine with seasonings, eggs and flour and add about 1 cup of stock.
Drop by teaspoonfuls into boiling stock (1-1/2 quarts). Cook 10 to 15 minutes.
Keep stock boiling and be careful not to crowd dumplings.
This is an old recipe handed down from our German-Deutsch (Dutch) Fork ancestors.
I brought it from South Carolina.
Brown beef liver in hot fat.
Put
through
food chopper with pork
sausage.
Add
bread
crumbs,
minced
onion, Worcestershire sauce, lemon juice, salt,
pepper, celery, salt, eggs and bouillon.\tTop with bacon slices.\tPlace in buttered 9 x 5 x 3-inch buttered loaf pan.
Bake at
350\u00b0
for 45 minutes. Serves 4.
aper sack.
Add the liver strips and shake until dredged
n bag.
Slice the liver into 1/2 inch strips
Combine liver sausage, 1 package cream cheese, onion, Worcestershire sauce and 1 teaspoon mustard.
Mix until smooth. Pack mixture into a small bowl lined with Saran Wrap or aluminum foil and chill throughout.
Shape into a ball and remove film or foil; place in center of a serving dish.
Mix 2 packages cream cheese and remaining mustard into a smooth paste; spread evenly over liver sausage and sprinkle with Cheddar cheese and nuts.