Type what you have

Ingredients

• ✓ beef liver
• whole wheat flour
• egg
• parchment paper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jellyroll pan with parchment paper.
2. 2 Place liver into a food processor; pulse until finely chopped. If you have room, add flour and eggs, and process until smooth. Otherwise, transfer to a bowl, and stir in flour and eggs using a wooden spoon. Spread evenly in the prepared pan.
3. 3 Bake in the preheated oven until center is firm, about 15 minutes. Cool in the pan, then cut into squares using a pizza cutter. The treats will have a consistency similar to a sponge. Store in a sealed container in the refrigerator.

By BARB MAXWELL

Ingredients

• ✓ beef liver
• vegetable oil
• onion
• all-purpose flour
• salt
• black pepper
• tomato sauce
• water
• oregano

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane.
2. 2 In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.
3. 3 Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.

By PATTY MAE

Ingredients

• ✓ beef liver
• all-purpose flour
• salt
• pepper
• water
• ketchup
• brown sugar
• vinegar
• worcestershire sauce
• garlic powder
• vegetable oil

Instructions

1. 1 In a resealable plastic bag, mix flour, salt, and pepper. Place liver slices into the bag one at a time, seal, and toss to coat.
2. 2 In a bowl, mix water, ketchup, brown sugar, vinegar, Worcestershire sauce, and garlic powder.
3. 3 Heat oil in a skillet over medium heat. Brown liver slices on both sides. Pour sauce mixture over the liver. Bring to a boil, reduce heat, and simmer, 20 minutes, until liver is tender.

By AUNT MAMIE

Ingredients

• ✓ beef liver
• milk
• butter
• vidalia onion
• all-purpose flour
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Gently rinse liver slices under cold water and pat dry with paper towels. Place in a shallow dish; pour in enough milk to cover. Let stand while preparing onions, or set aside for longer if you have time. Soaking will remove any bitterness.
3. 3 Melt 2 tablespoons of butter in a large skillet over medium heat. Add onion rings; cook and stir in butter until tender and soft, about 3 to 5 minutes. Transfer onions into a bowl and set the skillet aside.
4. 4 Place flour on a plate; season with salt and pepper. Drain milk from liver and coat liver slices in flour mixture.
5. 5 Melt remaining 2 tablespoons of butter in the same skillet; increase heat to medium-high and fry coated liver slices until lightly browned, about 3 to 4 minutes on each side.
6. 6 Return onions to the skillet and reduce heat to medium; continue to cook until onions are heated through and liver is slightly pink inside, or longer to suit your taste.
7. 7 Serve and enjoy!

By JSHULER43

Ingredients

• ✓ beef liver
• egg
• chicken liver
• corn oil
• chicken fat
• corn oil
• onion
• salt
• black pepper
• chicken fat

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3. 3 Coat beef and chicken livers with 2 tablespoons of corn oil, then spread livers on a baking sheet. Broil in the preheated oven until brown on the top, 8 to 10 minutes. Flip the livers and continue to broil until the livers are no longer pink in the center and juices run clear, about 5 minutes. Place livers in a bowl and chill in the refrigerator.
4. 4 Heat 2 tablespoons of chicken fat and 2 tablespoons corn oil in a large skillet over medium-high heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Place onion in a bowl; cover and refrigerate until chilled.
5. 5 Finely chop the chilled beef and chicken livers, chilled onions, and hardboiled eggs together, then place in a bowl. Stir in the remaining 1 tablespoon of chicken fat. Season with salt and pepper. Refrigerate until ready to serve.

By LRUTENBERG