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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...

"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...

"I just came up with this creation about 3 days ago. I was so good and I found out that bacon fat REALLY does add FLAVOR to your dishes. This has all the flavor and more. Everything is blended together in a medley of flavors! I hate to brag... but this one is no. 1!"

Ingredients: great northern beans, onions...

"Traditional steak and kidney pudding. Found on the internet and seemed to be the most traditional recipe I found."

Ingredients: chuck steaks, onions, salt...

"A quick and easy spread for crackers, toast, chips, whatever for any party or get together."

Ingredients: cream cheese, braunschweiger sausage...

"The secret to tender liver is to remove as much membrane as possible and to not overcook it (it should still be pink inside)."

Ingredients: calf liver, dried oregano...

"This version of Haggis is from Jeff Smith, The Frugal Gourmet. He has this to say about the authentic recipe: "Traditionally, a Haggis is made from the lung, liver and heart of the sheep. These are mixed with oatmeal and a few spices and stuffed into the sheep's stomach. After being boiled, the Haggis is brought to the table with a great deal..."

Ingredients: lamb stew meat, distilled white vinegar...

"I have 5 mincemeat recipes that I've used for making pies over the years, (4 of them are meatless). However my dad always preferred the "traditional" mincemeat pies and so do I. (I would be happy to post the "meatless" recipes on request). This is the Traditional (with meat) Mincemeat recipe that I made for many years. The only..."

Ingredients: currants, ground allspice...

"Another recipe for the popular Peruvian street food. Adapted from Pan American's Complete Round the World Cookbook. Prep time does not include overnight marinating time."

Ingredients: tarragon vinegar, ground cayenne pepper...

"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...

"This recipe is from a NYTimes article; "adapted from Elisabeth Bourgeois of Le Mas de Tourteron restaurant."

After my hubby has declared on many occasions that he would "never even THINK about eating Tongue," I made this for my daughter and myself. It didn't look anything like Tongue, so I fibbed and said to hubby..."

Ingredients: cloves, coarse salt, oranges...

"Amazing.Prep time does not include time to marinate."

Ingredients: beef heart, fresh lemon juice...