Recipes for Leftover Liver and Onions

I love liver and onions, but it is one of those meals I only crave now and then. Back in the day, we could purchase fresh beef liver from the butcher in any amount needed. Now it is sold in frozen packs of one pound each, at least where I shop. If you are cooking for one or two people, you will have leftovers. Liver is not my favorite thing to just reheat, as I do with many other foods.

One alternative is to use a good, sharp knife to cut the package into two portions, then store one or both in the freezer. However, I found a solution for using the leftovers that is really very good and tastes like a brand new dish. I have also posted a great idea for liver pâté from a visitor. My recipe for liver and onions is in the similar and related recipes links.

• Cut the liver into thin slices and add to store-bought or freshly made tomato sauce. Serve with fettuccini or other pasta and you have Pasta with Liver and Tomato Sauce. Remember to put the liver in the sauce just long enough to reheat so it does not get tough.
  
  
• This idea for Liver Pâté comes from Amy Griffis. Amy writes: "Make a liver pâté from leftover cooked liver and fried onions. Remove the excess cooking fat when cold. Add an equal amount of softened cream cheese, one minced raw onion, minced garlic or powder, all to taste. Put into a food processor and process until desired consistency. I make mine quite smooth, but it can be left a little chunky. It is good as a cracker spread."