(OMT: Moms who eat their placenta don't get postpartum depression. My
firends who have eaten theirs say it is delicious.)

Here are a few placenta recipes: (Maybe I will put these at
tolen.org!)


Placenta Recipes (Mothering Magazine, September 1983, Vol. 28, pg 76)


Each placenta weighs approximately 1/6 of the baby's weight. Cut the
meat
away from the membranes with a sharp knife. Discard the membranes.

Placenta Cocktail:
1/4 cup raw placenta
8oz V-8 juice
2 ice cubes
1/2 cup carrot.
Blend at high speed for 10 seconds

Placenta Stew:
Meat of 3/4 placenta in bite size chunks, 1 potato (cubed), 1/4 cup
fresh
parsley, 2 carrots, 3 ribs celery, 1 zucchini, 1 large tomato, 1 small
onion. Dredge meat in 1 tbl. flour mixed with 1 tsp. salt, 1/2 tsp.
paprika,
pinch of cloves, pinch of pepper, 6-8 crushed coriander seeds. Saute
meat in
2 tbl. oil, then add vegetables (cut up) and 4-5 cups of water. Bring
to
full boil, then simmer for 1 hour.

Placenta Roast:

All "food" should be properly cleaned prior to cooking, and all "food"
should be properly cooked prior to eating.

This is a good recipe for placenta, which should NOT go to waste:

INGREDIENTS:

1 to 3 lb. placenta no more than 3 days old
1 large onion
1 large green or red pepper (green will add color to the presentation)
1 cup tomato sauce
1 tsp crab or shrimp seasoning
1 tsp black pepper
1 tsp white pepper
1 clove garlic (roasted and minced)

DIRECTIONS:

Preheat oven to 350 degrees.

Chop onion and green or red pepper in small cubes. Place in large
bowl.

COMBINE IN LARGE BOWL:

Placenta, seafood seasoning, pepper, garlic, and tomato sauce. Place
into
aluminum loaf pan. Cover and bake for 1 and 1/2 hours, occasionally
pouring
off excess liquid. Retain liquid for gravy base if desired.