Ingredients:

¾ lb. of liver – puree liver to a paste
½ cups cornmeal
½ tsp. of salt
¾ cups flour
½ tsp. garlic powder

Directions:

Preheat oven to 350.

If you have a blender rather than a food processor, remove all the veins (in the liver) as these will clog the blades.

Thoroughly blend all the dry ingredients and then add the liver. After mixing, you will have extremely sticky dough.

Spread the dough into a thoroughly greased cookie sheet, jelly roll pan, or pizza pan. Using a wet spatula or the back of a strong spoon, spread the dough as thin as possible, frequently dipping the spatula in water to keep it wet. Ideally, you should spread the dough so thin that it begins to tear.

Bake about 10 minutes. It should look like cookies when done.

Cool for 5 minutes. Cut into 2″ squares with a pizza roller.

Keeps 3 weeks refrigerated or 6 months frozen.

Bon Appetite!