| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rice |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Chicken livers and gizzards or- |
| 1/2 |
lb |
Ground pork -and- |
| 1/2 |
lb |
Ground beef |
| 4 |
c |
Cooked rice |
| 1/2 |
|
Bunch green onions with tops |
| 1/2 |
md |
Size bell pepper |
| 3 |
|
Stalks celery |
| 1 |
md |
Onion |
|
|
Garlic powder; red and black pepper; and salt to taste |
| 1/4 |
c |
Cooking oil |
| 1/4 |
c |
Flour (or use 1/2 package gravy mix) |
INSTRUCTIONS
ROUX
Boil giblets until tender. Chop and set aside, reserving the stock. Saute
celery, Bell pepper and onion in 1 tablespoon cooking oil. Add giblets
and, last, green onion tops. Add roux. Add 1 cup stock. Cook slowly until
mixture thickens, then add to cooked rice. Heat in covered casserole for 20
minutes at 250 degrees. Serves 6-8
PAT PATE <PATPATE@TENET.EDU>
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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