| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Cajun, Poultry, Rice |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken Gizzards — finely |
|
|
Chopped |
| 1 |
lb |
Chicken Livers — finely |
|
|
Chopped |
| 1/4 |
c |
Squeeze Parkay Margarine |
| 1 1/2 |
c |
Onion — finely chopped |
| 1/2 |
c |
Celery — finely chopped |
| 1/4 |
c |
Green Pepper — chopped |
| 2 |
|
Garlic Cloves — minced |
| 2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1/8 |
ts |
Ground Red Pepper |
| 3 |
c |
Hot Cooked Minute Rice |
| 1/2 |
c |
Chopped Parsley |
INSTRUCTIONS
Brown meat in margarine in large skillet. Add onion, celery, green pepper,
garlic and seasonings, mix well. Cover. Cook, stirring occasionally, over
medium heat until vegetables are tender. Add rice and parsley, mix lightly.
Serve immediately.
Recipe By : Vicky Morgan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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