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Liver Dumpling Soup / Noodles with Farina

(Ann Marie Dvorak)
1/2 pound beef liver
1/2 pound ground beef
2 eggs, beaten
Salt to taste
Bread crumbs
Minced Garlic, to taste
Vegetable or Beef Soup or Broth
Freeze liver, then thaw partially. Grind in food processor, blender or meat grinder. Add ground beef, eggs, garlic, salt and enough bread crumbs so that mixture sticks together. Have soup or broth boiling. Dip teaspoon into boiling liquid. Spoon out heaping teaspoon of mixture. If it is the right consistency, meat mixture should fall off the spoon into the soup and still hold its shape. If necessary, add more bread crumbs- Repeat with entire mixture, partially cover, and boil 30 minuntes.

HINT: Frozen liver is easier to grind. Make homemade soup or use canned or packaged soups. You can use more water than called for as the meat adds flavor. After dumplings are cooked, taste broth and add bouillon cubes if necessary.

1 cup dry farina (or Cream of Wheat)
3/4 cup butter or margarine
1 pound wide noodles, cooked
1 can cream of chicken soup
Melt butter in large skillet. Pour in farina, cook, stirring constantly until farina is golden do not brown. Pour mixture over cocked noodles which have been drained and stir to coat.

HINT: Especially good when served as a side dish with fried chicken.

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