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"For those of us - and I know you're out there! - who really do like liverwurst. I love the stuff! This recipe came from my grandparents."

Ingredients: Dijon mustard, dill pickle relish...

"I had left over liverwurst and mixed with the rest of ingredients. It's a big hit at party's! I've been making this for years.The main thing be sides taste is its easy and cheap."

Ingredients: cream cheese, liverwurst...

Ingredients: chives, cream, dried thyme...

"When a buck is killed, the dish served that night should be scrapple"

Ingredients: cornmeal, onions, deer heart...

"My DH loves liver so I make it for him.
He loved this.
From Healthy Eating Cookbook
Points 4."

Ingredients: pepper, calf liver, dried sage...

"Try this tender dumpling with sauerkraut or buttered noodles. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: eggs, onions, parsley...

"I may be a vegetarian but this recipe caught my eye and I thought that some of the omnivores around Zaar might like to try this.
The times are my guesses."

Ingredients: pepper, calf liver...

"Calf's liver is sweeter and more tender than beef liver. This recipe comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: calf liver, fat, lemon slices...

""Most of the time when you buy a whole chicken, the packet of neck, gizzards, and chicken liver tucked in the cavity will leave you wondering what to do with them. Well, these are some of the best tasting parts. So collect and freeze one by one the necks and gizzards for a good chicken soup and the livers for this delicious and quick dish. Quickly..."

Ingredients: fresh ground black pepper, extra virgin olive oil...

"These livers with the risotto make for some great comfort food. The recipe is courtesy of Mario Batali."

Ingredients: salt & freshly ground black pepper, extra virgin olive oil...

"Vary this recipe by adding two beaten eggs and mix well; press into a loaf pan, cover with bacon and bake at 350F for an hour. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, cornbread, marjoram...

"Recipe courtesy of Emeril Lagasse, 2001. These are just wonderful and tasty."

Ingredients: cognac, Italian bread...

"A classic Italian calves' liver dish."

Ingredients: calf liver, olive oil...

"A twist on a homey meal from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, calf liver, onions...