| 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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