Yield: 1 Servings
|1 pounds||Beef liver|
|2 cups||Beef bouillon|
|1 tablespoon||Minced onion|
|1 teaspoon||Garlic powder|
|1||16-oz container plain yogurt|
Contributed by Sandra Strassman-Sundy Cut liver into chunks. Cover with bouillon and simmer until completely cooked; drain. Put liver and remaining ingredients in food processor. Blend until smooth. If necessary, add reserved bouillon or water to achieve desired consistency. Refrigerate immediately. Use within 3-4 days.
Serve with raw carrots, celery, or pieces of dog biscuits. Alternately, use to stuff cooked marrow bones.
Posted to Bread-bakers Digest by Marg aka MEMAW <maf@...> on Mar 29, 1998