-2 medium onions, chopped

-2 ribs of celery, chopped

-4 green onions, chopped

-3 tablespoons of oil

-¼ pound of chicken livers, chopped or ground

-¼ pound of chicken gizzards, chopped or ground

-½ pound ground meat

-2 tablespoons of parsley, chopped

-1 beef bouillon cube, dissolved in ½ cup of hot water (or ½ cup of beef bouillon soup)

-1 tablespoon of Worcestershire sauce

-Salt, red pepper and black pepper, to taste

-3 cups of cooked rice

1. Saute onions, celery and green onions in oil until soft in, at least 10 minutes.

2. Add liver, gizzards, ground beef and parsley.

3. After browning meatthoroughly add beef bouillon liquid and seasonings; cover and simmer over low heat for 30 minutes. Remove from heat; add to rice and mix well.

-Mrs. Landen Alexander

Brusly (West Baton Rouge Parish), Louisiana

-Given by Esther Mae Mire-Arabie (CEO/Editor Dan’s mother)