a4Food.com

¾ lb lamb liver, thinly sliced
¼ cup all-purpose flour
2 tablespoons oil
1 medium onion, chopped
¼ cups stock
1×5 oz carton unflavored yogurt
4 large tomatoes, skinned, seeded
  and chopped

Cut the liver into thin strips, 1 cm/1/2 inch wide and toss in the flour.
Heat the oil in a large frying pan (skillet), add the onion and try
Gently until soft. Add the liver and fry until the pieces are brown on
all sides  Stir in the stock, then cover the pan and simmer for 20
minutes. Add the yogurt and stir thoroughly. Add the tomatoes and
cook gently for a further 5 minutes until the tomatoes are just
cooked. Serve with brown rice and a green vegetable.
 For babies aged 6 months to 1 year. puree a small portion of liver and
 tomatoes with the sauce.

1 medium onion, finely chopped
¼ cup butter
6 cups shredded green cabbage
¼ cup beef stock
6 eggs
1 teaspoon freshly chopped parsley

Using a large pan with a well fitting lid, cook the onion in
25 g/1 oz/2 tablespoons butter for 5 minutes, but do not allow them
to brown. Add the cabbage and the stock. With the lid on the pan,
cook over a low heat, shaking the pan at intervals, until the cabbage
is beginning to soften, about 15 minutes. Transfer the cabbage to 3
serving dish and keep warm. In a clean pan, melt the remaining
butter and scramble the eggs, adding the parsley just as the eggs are
starting to set. Pile the eggs on top of the cabbage and serve
immediately. For children over 1 year old

1 lb potatoes, grated
1 X 8 oz can peeled tomatoes
2 cups ground beef
1 onion, finely chopped
1 tablespoon freshly chopped
 parsley

Pour oft any excess water from the potatoes. Drain the tomatoes,
reserving the juice. Blend all the ingredients together and transfer the
mixture to a well-greased pie dish. Cover with foil and bake in a
preheated moderate oven (160C/325F, Gas Mark 3) for 1¼ hours.
For babies aged 6 months to 1 year: puree a little of the mixture from
the bottom of the pie with some of the reserved tomato juice.

Meat balls:
1½ cups ground beef
¼ lb lamb kidneys, finely chopped
1 small onion, grated
1 cup fresh white breadcrumbs
1 teaspoon Worcestershire sauce
Batter:
1 cup all-purpose flour
1 egg
¼ cups milk

Combine the meat ball ingredients and shape the mixture into
8 balls. Reserve 1 meat ball for a baby in the family and place the
remaining balls, evenly spaced, in a greased roasting pan,18 x 18 cm/7 x 7 inches.
Bake in a preheated hot oven(220C/425F, Gas Mark 7) for 15 minutes.
   Beat the batter ingredients thoroughly. Pour the batter over the
partly cooked meat balls and return the pan to the oven. Bake for a
further 30 to 40 minutes, until risen and golden. Serve with gravy or
tomato sauce. For babies aged 6 months to 1 year: wrap the reserved meat ball with a
small peeled and sliced tomato in foil. Flatten the meat into a flat
cake and bake in the oven alongside the main dish. When cooked,
cool slightly, then puree the contents of the parcel.