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Liver With Soy Sauce (For Those That Don’t Like Liver)

Cathy Kates
Cathy Kates

First off, I am NOT a fan. Never have been, but my mom felt she needed to serve liver and would try to make it different ways to make it taste better. Maybe it was the consistency of the meat, I don’t know. I remember being at Old Country Buffet years ago and piling on a huge spoonful of stuffing on my plate. I love stuffing, but this had a “just not right” taste to it. When I asked, I found out it was made from chicken livers. BINGO! I’m not sure if people even serve liver anymore, but if you do and are trying to get someone to give it a try, maybe this recipe will help.

Before I give you this recipe, I want to share one way my mom made it that I felt was semi-tolerable. She washed the raw liver pieces, dredged them in flour and then coated them with French Dressing. Then fried them with onions, LOTS of onions. I actually ate that without too much grumbling, still didn’t make me like it, but it was tolerable.

Ok, here’s the other way she tried to get me to like it:

Rinse the raw liver pieces in cold water. Place in a dish and pour 3 Tablespoons of soy sauce over it. Let stand for 15 to 30 minutes. Save the marinade and brown liver slices on both sides in small amount of butter. Pour the marinade over the browned liver, add onions if desired, put cover on pan and heat on low until liver is cooked, about 10 minutes. NOTE: It burn easily if heat is to high. In world you serve with ketchup, BBQ sauce or something!!!! Um…..enjoy?!?!?!

PS:  I still don’t eat it!

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