Access to all articles, new health classes, discounts in our store, and more!
Liver Pâté

[From The PPNF Kitchen]
Grind any amount of leftover beef or lamb liver with some onion (to taste), and season with herb
salt and homemade mayonnaise.
Add a hard boiled egg if you prefer a milder flavor.
Stuff celery slices or make a lettuce wrap or use your imagination for a carrier veggie.
Published in Health & Healing Wisdom
Fall 2006 | Volume 30, Number 3
Copyright © 2006 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide