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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...

"I had some of these at a wedding reception. Luckily the hostess let me in on the ingredients. I just played around with the timing and amounts per appetizer and found the right taste. They are really good and the chessnut really adds a delightful ((crunch))."

Ingredients: toothpicks, water, bacon...

"I love party recipes that can be made ahead and frozen. It doesn't matter if you make and serve or make and freeze, this appetizer is sensational !"

Ingredients: cream cheese, rye cocktail bread...

Ingredients: chives, cream, dried thyme...

"These are made from what is left after many ranchers castrate the spring calves. Many times they are just roasted over a campfire but the recipe below is what is served in local Colorado restaurants. Don't be a sissy about them. They are actually very good. Of course my prep time does not include the time to remove these meats from the animal."

Ingredients: pepper, cooking oil, cornmeal...

"My grandmother (on Dad's side) used to make these for supper on Saturday nights. Occasionally I still make them for dinner but I usually serve them as an appetizer at parties or get togethers."

Ingredients: pepper, egg yolks, eggs...

"A delicious tasting spread served on Ritz crackers."

Ingredients: cream cheese, braunschweiger sausage...

"An excellent appetizer served with toast point or crackers and a glass of Boeujolais Wine."

Ingredients: cognac, ground allspice...

"Traditional liver pate served on open faced sandwiches with mushrooms, bacon and Danish cucumber pickles."

Ingredients: pepper, calf liver, eggs...

"Sweetbreads (thymus gland) are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture. They can be sauteed, braised, poached, grilled, fried, and even roasted. In addition to center of plate entrees, sweetbreads can be served as hot or cold appetizers or hors d’oeuvres. They can be purchased in specialty..."

Ingredients: fresh Italian parsley, extra virgin olive oil...

"Recipe posted by request."

Ingredients: garlic salt, honey, toothpicks...

"This is so good!! Your guests will love this."

Ingredients: pepper, garlic salt, onions...

"A great-tasting pate that is surprisingly east to make."

Ingredients: clarified butter, dried thyme...