Yield: 4 Servings
|½ pounds||Ground lean pork|
|½ cup||Ground chicken gizzards|
|1 cup||Raw rice|
|1 can||Onion soup|
|1 can||Cream of mushroom soup|
|1 cup||Chopped green onion tops (scallions)|
|⅓ cup||Celery chopped fine|
|1 cup||Parsley; minced|
|⅓ cup||Finely chopped onions|
|⅓ cup||Chopped green bell pepper|
|Red and black pepper to taste|
Mix ground meat with the raw rice. Add onion, bell pepper, celery, onion tops and parsley. Mix the soups and season with red and black pepper. Put into a heavy casserole dish and cover with close-fitting cover in order to retain all the juice.
Bake at 325 degrees for 2 hours. (Serves 4).
Taken from: Tony Chachere's Cajun Country Cookbook ISBN-09604580-1-8 PAT PATE <PATPATE@...>
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .