| 1 |
For beef liver: Broil beef liver for about 8 minutes or until top looks cooked and bubbly. Trun over and broil other side for about 4 minutes until bubbly. Don't overcook; if you do the puree will be dry and crumbly, rather than smooth. |
| 2 |
For chicken liver: Place chicken livers, juices and all, into a saucepan. Cover with water and bring to a boil. Then turn down the heat and simmer for about 3 to 4 minutes, until just cooked. Drain. |
| 3 |
For either type of liver, place the cooked liver in a food processor and puree until smooth. Store extra in the refrigerator or freeze for later use. |
| 4 |
THIS THICK PUREE HAS A MULTITUDE OF USES: Substitute for baby food in recipes that call for meat baby food. |
| 5 |
Mix with an equal part of water (or use full strength) and freeze in ice cube trays for a tasty treat on a hot day. |
| 6 |
Mix with cream cheese and a little olive oil (to make it spreadable) and use a filling in sandwich treats or frosting for cakes, muffins, or cupcakes. |
| 7 |
Coat pills with it to make them a tasty treat. |
| 8 |
Add a small amount to dog food to entice your dog to eat. |
| 9 |
Seal the end of a stuffed Kong toy. |