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looking for my mom's recipe
Sat Sep 29, 2012 7:22 pmNewbie "Fry Cook" Poster
I'm an old codger who need help--does anybody remember a recipe with calf liver and chunks of tomato cooked together and served over
rice ? I was a teenager during ww2 and we ate it a lot--very good.
If any body can get me close I'll experiment.
ps. I remember the liver was cubed
Sat Sep 29, 2012 11:13 pmFood.com Groupie
It is not a good idea to post your personal e-mail address here in the forums because you can get unwanted spam, as sometimes have happened. You can delete it by clicking the small edit tab under the right side of your message, ok?
Now about your recipe request, most of the recipes found include only onions, but I found these similar recipes with tomatoes that maybe you can adapt them according to your Mom's recipe, or hope that maybe one of these could be the one you want.
LIVER FRICASSE RECIPE -
1 lb. calf's liver, cut into long, thin strips
1 onion, sliced thin
1 tbsp. vegetable oil
1 (16 oz.) can stewed tomatoes
1/2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
2 c. cooked rice
Brown liver strips and onion in oil in a non-stick skillet, turn strips constantly to brown on all sides. Add tomatoes, basil, salt, garlic powder and pepper. Stir, cover and simmer for 10 minutes, until liver is soft and tender. Serve over hot cooked rice. Serves 4.
You can also use calf liver instead of beef for these recipes and serve over rice:
EASY BEEF LIVER SAUTE RECIPE -
2 tsp. butter,
10 oz. beef liver, cut into 1x3 inch strips,
1 c. onions, thinly sliced,
2 med. tomatoes, blanched, peeled and cut into wedges,
1 tsp. salt,
1/4 tsp. pepper.
In a 12 inch non-stick skillet, heat butter over medium heat until bubbly and hot. Increase heat, add liver and onions and saute, stirring occasionally, until liver is browned and onions are tender, about 5 minutes. Reduce heat and add tomatoes, salt and pepper. Cook, stirring occasionally, until tomatoes are heated.
LIVER CREOLE RECIPE -
This colorful and quick-to-prepare liver dish is delicious served Southern style with cooked grits to make a well-rounded meal. For 4 servings you will need:
1 lb. thinly sliced beef or calf's liver
3 tbsp. salad oil
1 lg. onion, sliced into thick rings
1 1/2 green pepper, deseeded, sliced into rings
1 tomato, peeled, seeded, diced
2 tbsp. all-purpose flour
1/2 tsp. dried thyme leaves or file powder
2 c. beef broth or water
1/2-1 tsp. salt
1/4 tsp. ground black pepper
Cooked grits to serve with liver
1. Saute liver slices in oil in heavy skillet for 10 minutes, turning once. Liver should be cooked through. Remove from skillet to serving platter.
2. Add onion, green pepper rings and tomato. Saute for 5 minutes or until vegetables are tender. Remove from pan and keep warm.
3. Stir flour and thyme into remaining fat in pan. Very slowly add beef broth with heat on high. Stir until sauce is thickened. Season to taste with salt and black pepper.
4. Return liver to pan. Reheat to serving temperature. Top with vegetables. Serve over hot cooked grits.
SWISS - STYLE LIVER RECIPE -
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 lb. beef liver, thinly sliced
2 tbsp. butter or vegetable oil
1 can (14 1/2 oz.) sliced stewed tomatoes
3/4 tsp. dried thyme leaves, crushed
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 butter 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.
SPANISH STYLE LIVER RECIPE -
1 sm. onion, thinly sliced
2 tbsp. chopped green pepper
3 tbsp. melted butter
1 tbsp. chopped pimiento
1/2 c. chopped mushrooms
1 clove garlic
2 c. canned whole tomatoes, chopped
1 tsp. salt
1/8 tsp. pepper
1/2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
6 slices (about 1 1/4 lbs.) beef liver
1/4 c. olive oil or vegetable oil
Saute onion and green pepper in butter 10 minutes. Add pimiento, mushrooms, garlic, tomatoes, 1 teaspoon salt and 1/8 teaspoon pepper; simmer 50-60 minutes over low heat or until thickened. Remove garlic and discard. Set sauce aside and keep warm.
Combine flour and remaining salt and pepper. Coat liver in seasoned flour mixture and brown in hot oil. Place liver on a heated platter and serve sauce over top. Yield: 6 servings.
LIVER MARENGO RECIPE -
1 lb. liver
1 1/2 tsp. garlic powder
1 1/2 tbsp. oil
1 c. beef broth or bouillon
2 c. (16 oz.) tomatoes, chopped
3 c. hot cooked rice (1 c. raw)
1/4 c. flour
1/4 tsp. pepper
1/4 c. dry white wine
1/2 c. sour cream or substitute
1 bay leaf
Cut liver in thin strips. Roll in flour, salt and pepper. Brown in oil. Add wine. Stir to loosen particles. Blend any remaining flour with broth and sour cream. Add tomatoes and bay leaf. Pour over meat, cover and simmer about 30 minutes or until meat is tender. Remove bay leaf. Serve over rice. 6 servings.
Sun Sep 30, 2012 5:55 amFood.com Groupie
Third recipe down looks like it, The site is a war time recipe site.
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