Cook liver until tender.
Cool and crumble into small pieces. Bring to a boil and add sage.
Reduce heat.
Mix well 1 cup meal and 1/3 cup flour and add to liver.
Cook slowly stirring constantly until mush thickens.
Pour into a bowl and cool.
Slice and flour each piece.
Fry in hot oil.
Cook all ingredients, except corn meal, until tender.
Let cool in liquid.
Take out liver and meat; grind in food mill. Reheat broth to boiling.
Stir in ground meat.
Add enough corn meal to boiling mixture, stirring constantly to hold firmly together.
Cook for 10 minutes.
Add sage to desired taste.
Pour into pans to cool.
When ready to use, slice, roll in flour and fry in oil until brown.
(Keep some of broth to make liver mush.)
Cook liver and meat until very tender.
May remove fat if you wish.
Cool and mash or grind.
Return to heat.
Add seasoning and boil, adding enough meal to thicken very thin, cooking about 5 minutes.
Cook hog jaw and liver until very tender.
Mash all other ingredients with water.
Form into desired patties.
In large saucepan, heat 1 cup water, the candies and food color until candies melt.
Place apple rings in syrup; simmer until tender, about 20 minutes.
Place links in skillet.
Add 3 tablespoons water.
Cover; simmer for 8 minutes.
Remove cover; cook until well done, turning sausage to brown evenly.
Serve hot sausage links and apple rings with Cornmeal Mush.
Makes 5 servings.
hen the vegetables.
Return liver to broth along with the
50\u00b0F
Puree the liver I use a food processor
Puree all of the above in a food processor.
Pour onto a cookie sheet lined with aluminum foil which has been oiled.
Mixture will be thick.
Press flat and even.
Bake at 350 degrees for 20 minutes.
Brownies are done when the pink is gone.
Do not over bake or the brownies will crumble.
Recipe may be doubled.
You can also use fresh garlic instead of the garlic powder, and/or add parsley flakes for color.
et aside.
Dust the liver with flour (on both sides
alt and pepper. Lightly dust liver in the flour, add to
Put the liver, anchovies, suet & onion through a meat chopper at least 3 times or use a food processor.
The mixture should be quite fine in the texture. Mix in the flour, cream, eggs, salt, pepper & allspice.
Spoon the mixture into a buttered loaf pan.
Put it in a pan of water and bake in a 350F oven for an hour.
If the pate is browning too quickly place a piece of foil loosely over it. To serve, unmold the pate.
Serve with fried mushrooms, bacon bits, and [b][Danish White Cucumber Pickles][/recipe] and Danish rye bread.
Microwave Instructions:
Combine all ingredients except liver in a 1-quart dish.
Cover with waxed paper.
Cook 5 to 6 minutes or until green pepper is soft.
Pour boiling water over liver; let stand 3 minutes.
Drain and dry.
Add liver to other ingredients. Cook for 2 minutes or until liver is done.
Serve hot.
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!
The recipe does not call for it
Put all items, except corn meal, in a pot and cover with water.
Cook until done.
Cool.
Remove all bones and skin. Grind all meat.
Place back in pot with the juice and heat, adding the corn meal to the mixture while it is cooking until it becomes a consistent mixture.
You may need to add more water.
When mixture is thick and smooth, pour into loaf pans and let cool.
Heat the oil on medium heat and add the bacon, onions, garlic and bay leaves.
Mix the flour and the 2 pinches of salt and pepper and coat the pieces of liver.
Once the onions have clarified, add the liver and cook on all sides. Remove liver from pan and keep warm.
Add the tomatoes, half the parsley, thyme and sherry and bring to a boil, cooking until sauce thickens. Taste sauce and add salt and pepper to taste.
Put the liver back in for a minute.
Serve on top of hot spaghetti and top with remaining parsley.
Wash meat. Cover with water. Cook until done. Grind meat or put in a food processor on puree with cooking liquid.
Return to pot. Add salt, sage, thyme, red pepper and black pepper.
Bring mixture to a boil. Slowly add corn meal and flour.
Cook until done.
Drain and rinse liver in cold water of all
ou go on with the recipe.
Melt 2 tablespoons of
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.