Name: Dirty Rice
Ingredients: 4 tb Vegetable oil; 2 tb Flour; 1 lb Lean ground pork; 1/2 lb Chicken livers; cleaned, coarsely chopped; 1 c Chopped onion; 1/2 c Chopped green bell pepper; 1/2 c Chopped celery; 1/2 lb Chicken gizzards; cleaned; 1 tb Bayou Blast; see * Note; Salt; to taste; Freshly-ground black pepper; to taste; 1/4 c Chopped parsley; 1/2 c Finely-chopped green onions; 4 c Cooked rice

More than a fourth of the Bible is predictive prophecy. Approximately one-third of it has yet to be fulfilled. Both the Old and New Testaments are full of promises about the return of Jesus Christ. Over 1,800 references appear in the Old Testament, and seventeen Old Testament books give prominence to this theme. Of the 260 chapters in the New Testament, there are more than 300 references to the Lord’s return – one out of every thirty verses. Twenty-three of the twenty-seven New Testament books refer to this great event. Three of the four other books are single-chapter letters written to individuals concerning a particular subject, and the fourth is Galatians, which does imply Christ’s coming again. For every prophecy on the first coming of Christ, there are eight on Christ’s second coming.

George Sweeting

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Rice, Side dish, Chicken, Poultry	4	Servings

INGREDIENTS

4	tb	Vegetable oil
2	tb	Flour
1	lb	Lean ground pork
1/2	lb	Chicken livers; cleaned, coarsely chopped
1	c	Chopped onion
1/2	c	Chopped green bell pepper
1/2	c	Chopped celery
1/2	lb	Chicken gizzards; cleaned
1	tb	Bayou Blast; see * Note
		Salt; to taste
		Freshly-ground black pepper; to taste
1/4	c	Chopped parsley
1/2	c	Finely-chopped green onions
4	c	Cooked rice

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
In a small heavy saucepan heat 2 tablespoons of the oil over medium heat
and whisk in flour. Cook, whisking constantly, until roux thickens and
darkens to a mahogany color; do not let burn. When well-colored, remove
from heat. In a large heavy skillet heat remaining 2 tablespoons oil over
medium-high heat and brown ground pork, stirring and breaking up pieces.
Add chicken livers, onions, bell pepper and celery and cook, stirring
occasionally, until vegetables are tender. Meanwhile, in a large pot bring
gizzards and enough cold water to cover (about 3 cups), to a boil over high
heat. Boil until tender, about 30 minutes; drain, reserving stock and
gizzards separately. Grind gizzards in food processor and add to pork and
vegetable mixture, with roux, reserved stock and Bayou Blast; season to
taste with salt and pepper. Bring mixture to a boil, cover and reduce heat
to simmering. Cook about 30 minutes, until flavors are well-blended. Before
serving, add parsley, green onions and rice, mixing gently but thoroughly
to combine. Adjust seasoning to taste with salt and pepper and serve
immediately. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD
NETWORK - (Show # EE-037 broadcast 03-05-1997) Downloaded from their
Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka
Joe Comiskey- jpmd44a@prodigy.com 03-12-1997
Recipe by: Emeril Lagasse
Posted to brand-name-recipes by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Apr 16, 1998

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