Dirty Rice

• 2 or 3 chicken gizzards
• 2 or 3 chicken livers
• 1/2 c. butter or oleo
• 3 medium onions, finely chopped
• 1/2 c. chopped green pepper
• 3 buds garlic, chopped
• 1 bunch green onions, chopped
• 1 stalk celery, chopped
• 1/2 c. parsley flakes
• 1/2 lb. ground beef
• pinch of thyme
• 4 c. cooked rice
• salt and pepper to taste

1. Cook gizzards in enough water to cover until almost done.
2. Add livers and cook until tender.
3. Chop in small pieces.
4. Heat butter in large skillet.
5. Add green onions, celery, green pepper and onions.
6. Cook over low heat until they are soft.
7. Add parsley flakes, garlic and meats.
8. Cook over low heat for about 20 minutes, stirring until well blended.
9. Add thyme, salt, pepper and then rice with broth from gizzards.
10. Mix well.
11. Spoon into casserole and bake in a 325u0b0 oven for 20 minutes or until bubbly.

chicken gizzards, chicken livers, butter, onions, green pepper, buds garlic, green onions, celery, parsley flakes, ground beef, thyme, rice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=605295 (may not work)