The Rural Voice, 1988-11, Page 5312
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FURNITURE & APPLIANCES
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A
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52 THE RURAL VOICE
RURAL LIVING
LIVER
CAN
BE
FUN
by Rhea Hamilton -Seeger
L
iver has to be the one food
that mothers prepare duti-
fully for the health of their
children and which children, with
almost the same sense of duty, refuse
to eat, let alone enjoy.
Liver is always the brunt of cook-
ing jokes, and even of subtle putdowns
— as in the egg commercials that were
aired this summer. Who says eggs are
more fun than liver? I know two kids
who have discovered otherwise.
Like all good parents, I too prepare
liver dutifully to bolster our diets with
nutritional value. When the kids were
younger and just leaming what they
didn't like and what they wouldn't eat
— and eating very little of anything so
far as I could tell — I asked our family
doctor about nutrition. No, I would
not have to resort to Flintstone One -a -
day vitamins to keep them healthy and
howling, provided that they had a
well-balanced diet.
Well, you could have won a lottery
betting on the outcome of serving
them liver. Both their father and I
enjoy liver now that I have learned not
to overcook it, but the children were
not so easily convinced about the good
taste aspect. So back to the drawing
board — the cookbooks. My son was
looking over my shoulder when we
both spotted a picture of meat fingers
and an array of sauces. The meat was
liver, and the sauces were simple spicy
ones made with ingredients found in
almost every household.
We gave it a whirl. The kids were
delighted and I was even more so
when I saw seven and nine strips
being devoured by the critics. Liver
can be fun.
Finger Licken' Good Liver
1 pound liver (pork, beef, or calf)
1/2 cup flour
2 eggs
1 1/2 to 2 cups bread crumbs
1 t. garlic salt
salt and pepper to taste
Prepare liver; if there is a membrane
around the edge, peel it off and rinse
well in cold water. Cut into strips
about the size of your index finger (1
inch x 2 to 3 inches long).
Beat the eggs till mixed well; add
spices to flour.
Coat the liver with flour by shak-
ing together in a paper bag. Dip the
floured strips in the eggs and roll in
the bread crumbs.
Fry the strips over medium heat
for a few minutes, being careful not to
overcook. Serve with sauces (recipes
follow). I like to fry liver in bacon
grease, but have tried butter and a
light cooking oil with this recipe and
they all proved quite delicious.
Another tip to keep in mind is the
spicing in the flour. I like changing it
once in a while for variety. You could
use any favourites: celery salt, a pinch
of cayenne for the hot tastes, or even a
pinch of sage if using the apple sauce
to accompany the strips.
Sauces
Curry
1/2 cup mayonnaise
1 to 2 t. curry
2 to 3 t. relish (green)
Tomato
1/2 cup ketchup
2 to 3 t. horseradish
1 t. Worcester sauce
Apple
1/2 cup apple sauce
1 t. cinnamon
1/2 t. allspice
1 t. ginger.0
Rhea Hamilton -Seeger, in addition
to working as advertising production
manager for The Rural Voice, serving
as a West Wawanosh Township coun-
cillor (Huron County), and raising two
children, is a skilled cook and garden-
er. Any questions about recipes or
gardening should be addressed to her
at The Rural Voice.0