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"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...

"This recipe calls for only 7 minutes of cooking time and recommends that the heart be served medium rare - I like mine just the slightest shade of pink so cook it a total of 12 minutes, but do not overcook"

Ingredients: pepper, veal heart, olive oil...

"This is a recipe culled from several others, using the remains of many bottles of sauces in my refrigerator, in an attempt to create a liver recipe that 9 children will all love."

Ingredients: ketchup, oil, onions...

"Lamb liver is usually regarded as meat surplus or just trash. But whoever tries lamb liver will change this unjust bias. (You can try this meal with pork or veal liver, but it is not so good). This is very simple BBQ recipe."

Ingredients: pepper, lamb liver, milk...

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

Ingredients: cornmeal, onions, deer heart...

"A quick and delicious one-pan comfort meal, resplendent with savory autumnal flavors of apples and sage. A family favorite! Start to finish is less than 30 minutes--perfect for a busy weeknight! I like to serve with mashed potatoes or clapshot (shown with carrot clapshot) and green beans. Enjoy!"

Ingredients: pepper, dried onion flakes...

"This was one of my favorites made by Mother, growing up in Nashville, TN. She got it from her Better Homes & Garden Cookbook (much older version than the one I got when I married). I recently tried this out on a dear upstate New Yorker friend who claimed "wasn't too crazy about beets" but loved this."

Ingredients: fat, canned beets, milk...

"An old family favorite."

Ingredients: eggs, beef tongues, milk...

"Another way to use those organs that are becoming the "posh" thing in expensive restaurants. A delicacy that has been enjoyed by slaves and African-Americans for years. Mexicans use it in their Menunudo."

Ingredients: tripe, oil, salt...

"My uncle used to eat calf brains sauteed in butter and onion than served with eggs for breakfast. This version can be served with potato salad and remoulade sauce. Found this recipe on recipehound.com and posted for ZWT 4 - Germany."

Ingredients: eggs, fresh parsley...

Ingredients: honey, mustard, oil...

"This casserole dish requires some extra planning, but it's well worth it. The cooking of the tongue can be done a day ahead and chilled overnight. The cranberry sauce goes great over a side dish of baked sweet potatoes, too. If you're in a rush and have a jar of lingonberry preserves around (like that sold at IKEA), the tartness of the berries..."

Ingredients: cranberries, beef tongues...

"This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting tyhem here so I can find them easier. Hopefully, I will be able to make some of them after changing some of the ingredients (such as shortening to fry) and see how they turn out."

Ingredients: calf liver, onions, paprika...

"My grandmother always used both chicken and beef liver, and it had to be broiled to make it kosher. Use Schmaltz and Gribenes (Rendered Chicken Fat) for the schmaltz and gribenes. She only made this for Passover."

Ingredients: chicken fat, hard-boiled eggs...