[Update: Sept. 19. 2013-- Another way to get some liver in you is to eat liverwurst or liver pate. I made some pate a few days ago. It was great and I hate the taste of liver. Experiment I used sausage, garlic, onion and cumin. Experiment]
[Update July 10, 2012:
There has been some concern if liver is dangerous
Despite the fact that traditional practices and scientific evidence support the many health benefits accrued by eating liver, many modern people express ambivalence about eating liver or express an outright refuse to eat it because they’ve been told that the liver stores toxins. This view has become popular among many conventional nutritionists and natural foods advocates.
The “liver is toxic” belief stems from a misunderstanding of what the liver actually does. The liver does not store toxins, rather it neutralizes toxins (e.g., drugs, chemical agents, and poisons). Toxic compounds that the body cannot neutralize and eliminate are more likely to lodge in the fatty tissues and the nervous system, not the liver.
What about the risk of vitamin A toxicity?
Studies linking vitamin A consumption to toxicity relied on doses of synthetic vitamin A, which was found to cause problems and even contribute to birth defects. But natural vitamin A found in liver is an extremely important nutrient for human health and does not cause problems except in extremely large amounts,
Other than unusual cases, such as Arctic explorers eating polar bear or seal liver and taking several million units of vitamin A at one time, the risk of vitamin A toxicity in people eating one or two reasonable servings of liver per week are highly unlikely.
Taking megavitamin supplements containing vitamin A over a long period of time has been known to induced acute toxicity (e.g., 100,000 IU synthetic vitamin A per day taken for many months); however these go away upon cessation of taking such unusually high does of A in supplemental form.
How much liver is safe to eat?
A good recommendation for liver is one 100-gram serving of beef, lamb, bison or duck liver (about 4 ounces) once or twice a week, providing about 50,000 IU vitamin A per serving. Chicken liver, which is lower in vitamin A, may be consumed more frequently. If you experience headaches or joint pains at this level, cut back until the symptoms go away,]
A previous post on Catholic Data said what a superfood liver is but most people don't like the taste, nor do they know how to cook it. I don't like Liver so I felt bad telling people how healthy it is and didn't follow up with some tips to get it down.. Liver once a week or every couple of weeks should be enough for health.. Here are some suggestions that may help with a suggested recipe at the end. A simple; recipe that your family actually might liked.
1.Soak It In Acidic Water
I read this in several places, one of the toughest (pun intended) things to get past about liver is the texture, which is more dense than other meat.
The acidity seems to break down the liver and make it more palatable. (Another suggestion I read was to soak it in milk for a several hours in the fridge. I am not sure how this helps.. One idea I had, although I haven't tried it yet, was to soak it in Blue Cheese salad dressing with a little milk. This could be the best of all worlds, acid, milk, and a strong 'masking flavor".)
To Do: Simply place your cut up liver in a bowl, barely cover with water and add the juice of a lemon or a tablespoon or two of vinegar. Soak for a few hours before cooking, drain and pat dry.
Thermographic image shows areas of high heat loss (red and yellow) from a home. The blue roof indicates good insulation and little heat loss. Image Credit: The Insuladd Company Remember that grade-school riddle, "What's black, white, and red all over?" Depending on who gave you the punch line, the answer was "a sunburned zebra" or "a newspaper." 
