0 recipes from contoocook and beyond


l/8 lb. chicken livers, trimmed
l-l/2 cups water
l/8 lb. chicken gizzards
l lb. ground beef (not lean)
l/2 cup finely chopped onion
l/4 cup finely chopped celery
l/4 cup finely chopped green bell pepper
l-l/2 tsps. minced garlic
l tbsps. salt
l/2 tsp. black pepper
3/4 tsp. cayenne, or to taste
6 cups cooked rice
l cup minced scallion
In a saucepan combine the livers, water and the gizzards, bring the
water to a boil and simmer the mixture for l5 mins. or until the
livers and the gizzards are no longer pink within. Drain the livers
in a colander set over a bowl, reserving the cooking liquid, and
chop them. In a large skillet cook the beef over mod. heat,stirring
it and breaking up the lumps, until it is browned, add the onion,
celery, bell pepper and garlic and cook the mixture stirring, until
the vegetables are softened. Add the salt, pepper, cayenne and the
reserved cooking liquid and simmer the mixture, stirring, until the
liquid is reduced to about 3/4 cup. In a kettle heat the rice over
low heat, stirring, and stir in the beef mixture, the chopped livers
and gizzards, and the scallion.
Serves 6 to 8. Gourmet Magazine June l992

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