We two seem to be in the same boat. LIVER - no Way/N0 HOW! Can’t even begin to tell you how the smell of it cooking
makes the stomach roll. When mom made liver/onions,
she’d always cook an additional meat course for the children around the table. But sit goose liver (braunschweiger) and
a bag of Ruffles potato chips in front of me and watch it
disappear. The liver as a dip on the chip is NOTHING like
liver and onions.
Your dip recipe sounds similar to the one I’ve used for the
canned dried beef. Cream cheese, scallions, and a few other
things. It all comes together for a cheese ball that is covered in chopped pecans. Unfortuately, dried beef seems to
be a forgetten item as the years went by. Hormel would ship
the thin beef sheets in a small, vaccuum packed glass jar topped with a pop off lid. Seldom see these in the stores
any longer.
It’s carried in the stores in my area. 3 or 4 times a year, I make creamed dried beef over mashed potatoes. I add a little minced onion to the white sauce, and serve it with peas on the side. The brand I buy is Armour. It’s sold in a little glass.