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16 Comments
Regarding Caroline’s discussion of cat food and her mention that eating liver is good for her but getting by the taste is difficult (common to most). I, of course, had the same problem, and finally found this recipe in a 1950’s Jewish cookbook (which my mother gave to my bride – hint, hint), which I have found quite palatable. I usually put a thick slice on buttered toast.
Liver Loaf (Bellin, Mildred. (1958). The Jewish Cookbook, p. 92,93).
· 1 pound broiled liver, any kind
· 1 large onion
· ¾ cup fine, dry bread crumbs
· 2 slightly beaten eggs
· 1 tablespoon chicken fat
· 1 tablespoon minced parsley
· ½ teaspoon celery salt
· ¼ teaspoon black pepper
· ¼ cup water or chicken soup
Grind liver and onion twice, using the finest bleed of the food chopper [I used a food processor, which was uncommon in 1950s]. Add remaining ingredients and mix well. Pack into a well-greased 7½ x3½ x 2 inch loaf pan, and bake 45 minutes at 350°F. Unmold and serve hot with any desired sauce, or cold for sandwiches or buffets. This amount serves four as a main course.
Regarding Caroline’s discussion of cat food and her mention that eating liver is good for her but getting by the taste is difficult (common to most). I, of course, had the same problem, and finally found this recipe in a 1950’s Jewish cookbook (which my mother gave to my bride – hint, hint), which I have found quite palatable. I usually put a thick slice on buttered toast.
Liver Loaf (Bellin, Mildred. (1958). The Jewish Cookbook, p. 92,93).
· 1 pound broiled liver, any kind
· 1 large onion
· ¾ cup fine, dry bread crumbs
· 2 slightly beaten eggs
· 1 tablespoon chicken fat
· 1 tablespoon minced parsley
· ½ teaspoon celery salt
· ¼ teaspoon black pepper
· ¼ cup water or chicken soup
Grind liver and onion twice, using the finest bleed of the food chopper [I used a food processor, which was uncommon in 1950s]. Add remaining ingredients and mix well. Pack into a well-greased 7½ x3½ x 2 inch loaf pan, and bake 45 minutes at 350°F. Unmold and serve hot with any desired sauce, or cold for sandwiches or buffets. This amount serves four as a main course.
Go to Orgonon website in Rangeley, Maine for Wilhelm Reich also to to http://www.orgonelab.org/ with Dr DeMeo (many years of working with Reich’s work) – you can get Orgone Blankets (also look at Dr Cowan’s interview with Dr DeMeo and orgone blankets to increase energy
Go to Orgonon website in Rangeley, Maine for Wilhelm Reich also to to http://www.orgonelab.org/ with Dr DeMeo (many years of working with Reich’s work) – you can get Orgone Blankets (also look at Dr Cowan’s interview with Dr DeMeo and orgone blankets to increase energy
Dr Cowan sells high quality Olive Oil on his website store at Dr Cowan Garden
Regarding Caroline’s discussion of cat food and her mention that eating liver is good for her but getting by the taste is difficult (common to most). I, of course, had the same problem, and finally found this recipe in a 1950’s Jewish cookbook (which my mother gave to my bride – hint, hint), which I have found quite palatable. I usually put a thick slice on buttered toast.
Liver Loaf (Bellin, Mildred. (1958). The Jewish Cookbook, p. 92,93).
· 1 pound broiled liver, any kind
· 1 large onion
· ¾ cup fine, dry bread crumbs
· 2 slightly beaten eggs
· 1 tablespoon chicken fat
· 1 tablespoon minced parsley
· ½ teaspoon celery salt
· ¼ teaspoon black pepper
· ¼ cup water or chicken soup
Grind liver and onion twice, using the finest bleed of the food chopper [I used a food processor, which was uncommon in 1950s]. Add remaining ingredients and mix well. Pack into a well-greased 7½ x3½ x 2 inch loaf pan, and bake 45 minutes at 350°F. Unmold and serve hot with any desired sauce, or cold for sandwiches or buffets. This amount serves four as a main course.
Regarding Caroline’s discussion of cat food and her mention that eating liver is good for her but getting by the taste is difficult (common to most). I, of course, had the same problem, and finally found this recipe in a 1950’s Jewish cookbook (which my mother gave to my bride – hint, hint), which I have found quite palatable. I usually put a thick slice on buttered toast.
Liver Loaf (Bellin, Mildred. (1958). The Jewish Cookbook, p. 92,93).
· 1 pound broiled liver, any kind
· 1 large onion
· ¾ cup fine, dry bread crumbs
· 2 slightly beaten eggs
· 1 tablespoon chicken fat
· 1 tablespoon minced parsley
· ½ teaspoon celery salt
· ¼ teaspoon black pepper
· ¼ cup water or chicken soup
Grind liver and onion twice, using the finest bleed of the food chopper [I used a food processor, which was uncommon in 1950s]. Add remaining ingredients and mix well. Pack into a well-greased 7½ x3½ x 2 inch loaf pan, and bake 45 minutes at 350°F. Unmold and serve hot with any desired sauce, or cold for sandwiches or buffets. This amount serves four as a main course.
Go to Orgonon website in Rangeley, Maine for Wilhelm Reich also to to http://www.orgonelab.org/ with Dr DeMeo (many years of working with Reich’s work) – you can get Orgone Blankets (also look at Dr Cowan’s interview with Dr DeMeo and orgone blankets to increase energy
Go to Orgonon website in Rangeley, Maine for Wilhelm Reich also to to http://www.orgonelab.org/ with Dr DeMeo (many years of working with Reich’s work) – you can get Orgone Blankets (also look at Dr Cowan’s interview with Dr DeMeo and orgone blankets to increase energy
Dr Cowan sells high quality Olive Oil on his website store at Dr Cowan Garden
Regarding Caroline’s discussion of cat food and her mention that eating liver is good for her but getting by the taste is difficult (common to most). I, of course, had the same problem, and finally found this recipe in a 1950’s Jewish cookbook (which my mother gave to my bride – hint, hint), which I have found quite palatable. I usually put a thick slice on buttered toast.
Liver Loaf (Bellin, Mildred. (1958). The Jewish Cookbook, p. 92,93).
Grind liver and onion twice, using the finest bleed of the food chopper [I used a food processor, which was uncommon in 1950s]. Add remaining ingredients and mix well. Pack into a well-greased 7½ x3½ x 2 inch loaf pan, and bake 45 minutes at 350°F. Unmold and serve hot with any desired sauce, or cold for sandwiches or buffets. This amount serves four as a main course.
Regarding Caroline’s discussion of cat food and her mention that eating liver is good for her but getting by the taste is difficult (common to most). I, of course, had the same problem, and finally found this recipe in a 1950’s Jewish cookbook (which my mother gave to my bride – hint, hint), which I have found quite palatable. I usually put a thick slice on buttered toast.
Liver Loaf (Bellin, Mildred. (1958). The Jewish Cookbook, p. 92,93).
Grind liver and onion twice, using the finest bleed of the food chopper [I used a food processor, which was uncommon in 1950s]. Add remaining ingredients and mix well. Pack into a well-greased 7½ x3½ x 2 inch loaf pan, and bake 45 minutes at 350°F. Unmold and serve hot with any desired sauce, or cold for sandwiches or buffets. This amount serves four as a main course.
Go to Orgonon website in Rangeley, Maine for Wilhelm Reich also to to http://www.orgonelab.org/ with Dr DeMeo (many years of working with Reich’s work) – you can get Orgone Blankets (also look at Dr Cowan’s interview with Dr DeMeo and orgone blankets to increase energy
Go to Orgonon website in Rangeley, Maine for Wilhelm Reich also to to http://www.orgonelab.org/ with Dr DeMeo (many years of working with Reich’s work) – you can get Orgone Blankets (also look at Dr Cowan’s interview with Dr DeMeo and orgone blankets to increase energy
Dr Cowan sells high quality Olive Oil on his website store at Dr Cowan Garden