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"I created this dish when my husband asked for some organic chicken livers and didn't want my usual way of making them. I met the challenge; he raved and I was pretty surprised myself at how delicious this simple recipe tasted. Luckily I have more livers in the freezer because I'm already wanting more. If you like chicken livers you will love..."

Ingredients: cooked rice, mushrooms...

Ingredients: cider vinegar, salted cashews...

"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...

Ingredients: garlic salt, olive oil, salt...

"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...

"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...

"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...

"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...

"Calf's liver is sweeter and more delicately flavored than beef liver. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, bacon fat, calf liver...

"A really quick hors d'oeuvre to make from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947"

Ingredients: crackers, liverwurst...