Kids aren't the only ones who balk at eating something new if you tell them it's good for them. Adults are pretty much the same way. In fact, we (the elders) can be downright suspicious about new foods.

Of course, we like to blame that on our parents, who we claim "made" us eat cooked spinach because it tasted yummy and because it was good for us. Note to kids: This is a lie. No parent -- at least none with whom I am acquainted -- ever forced a child to eat cooked spinach because (a) they also did not like it; or (b) they wanted to save it all for themselves because for some unfathomable reason, they really did like it.

That brings us to liver. And yes, I do realize there is little connection between liver and spinach, aside from the fact that both are sources of iron. Most kids -- no, make that most humans -- do not like liver and cannot be enticed to try it no matter how many onions are smothering it.

Here's the thing. I love liver. In fact, I requested it for my birthday dinners, which is why my brothers were often absent those evenings. They conveniently developed the one-hour flu. Unfortunately, while liver not only is a good source of iron, it also ranks way up there on the cholesterol scale. My daughters are still thanking my doc for having discovered my high cholesterol before I subjected them to liver.

Before I lose you, let me make my point. Food should not only taste good, it should look appealing. Ah, and yes, it should have some redeeming value. About 30 years ago, I received my first copy of Doris Janzen Lonacre's More With Less Cookbook (Herald Press). Hidden among its pages of amazing recipes is one for Honey Milk Balls.

To read the rest of this column, click here: http://steinermp.wordpress.com/2010/05/05/honey-milk-balls-sweet-protein-for-dessert/