| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rice |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Cooking oil |
| 2 |
md |
Onions; chopped |
| 4 |
|
Cloves garlic; minced |
| 2 |
|
Ribs celery; chopped fine |
| 3 |
|
Green onions; chopped fine |
| 3 |
tb |
Parsley; minced |
| 1/2 |
lb |
Lean ground meat |
| 1/4 |
lb |
Chicken livers; chopped or ground |
| 2 |
tb |
Dry sherry wine |
| 1 |
tb |
Worcestershire sauce |
| 1 |
|
Beef bouillon cube dissolved |
| 1/2 |
c |
Hot water -or- |
| 1/2 |
c |
Beef bouillon soup |
| 3 |
c |
Cooked rice |
|
|
Salt & pepper to taste |
INSTRUCTIONS
IN
To heated oil, add onions, celery and green onions. Saut. until soft, at
least 10 minutes. Add livers, ground beef, parsley and garlic; brown meat
thoroughly. Add sherry wine and other liquids. Cover and simmer over low
heat for 30 minutes. Remove from heat, add rice and mix well. Good with
beef or fowl. Serves 4.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Nothing ruins the truth like stretching it.”