Killing Them Softly: Liver Savory

cookbooks

EDITOR’S NOTE: My recent discovery of our families’ collection of 1970s era church cookbooks has been nothing short of a conversation piece around Al Dente HQ. The kind-hearted and well-intentioned women behind these recipes set cooking back years, all the while trying to kill their families with butter, shortening and lard. Not wanting to hog the glory and splendor for myself, it is my pleasure to share these classic culinary gems with you. These are the original recipes with very little editing. If you have one of these around your house or find one at your parent’s home, please contact me. I would love to get my hands on it.

RECIPE: Liver Savory
AUTHOR: Jane Klaben
COOKBOOK: Cecilian Style, St. Cecelia’s Roman Catholic Church
APPROXIMATE YEAR: 1975

WHY DID I CHOOSE THIS? What’s a 1970s throwback without liver? You remember liver? Diner classic. Food that your father loved but you would cry if forced to eat. You were never sure what smelled worse: the liver itself or the bathroom after your family ate liver.

There’s one major trend that I’ve noticed in these cookbooks. Each recipe has a common thread: bake at 350 degrees for one hour. Everything — chicken, beef, liver — spent one hour in the oven at 350 degrees.

Liver Savory

  • lb. package noodles
  • 1 1/2 lbs. liver  (JARED’S NOTE: beef, I assume)
  • flour, salt and pepper
  • 1 green pepper
  • 4 tbsp. fat
  • 3/4 cup celery
  • 1 cup onions
  • 2 1/2 cups tomatoes
  • 1/2 lb. American cheese

Cook noodles. Sprinkle liver with flour, salt and pepper. Saute in fat until lightly browned. Place in a greased baking dish. Combine celery, onions, green pepper, tomatoes (JARED’S NOTE: I’m going to take a leap and say that these were also supposed to be chopped.). Pour over liver and cover. Bake one hour at 350 degrees. Add cheese and let melt. Add noodles before baking or pour mixture over noodles on plate.

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