| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Rice | 4 | Servings |
INGREDIENTS
| 1 | pk | (8-oz) chicken livers; thawed & chopped |
| 1/2 | c | Chopped green pepper |
| 1/2 | c | Chopped celery |
| 1 | Clove (large) garlic; minced | |
| 1/4 | c | Margarine |
| 1 | Envelope onion soup mix | |
| 2 | c | Water |
| 1/2 | ts | Hot pepper sauce |
| 1 | c | Regular rice; uncooked |
INSTRUCTIONS
Date: Sun, 25 Feb 1996 22:41:09 -0500 From: "Vernon E. Phipps Jr." <cook4u@vivanet.com> In 10 inch skillet over medium-high heat, cook livers, green pepper, celery, and garlic in margarine until vegetables are tender, stirring often. Stir soup mix, water and hot pepper sauce into skillet. Heat to boiling. Stir in rice. Reduce heat to low. Cover; simmer 20 minutes or until rice is tender. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #60 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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