"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
1 lb ground pork 1/2 lb ground beef 1 lb giblets 2 T cooking oil 1 large onion(chopped) 1 large green pepper(chopped) 1 cup diced celery 3 cups cooked rice 2 T roux 1 cup parsley 1 cup green onion(chopped) Salt, black and red pepper to taste
Cook meat with onion, celery and pepper until tender. Add a little water and the roux. Add green onions and parsley and cook a little longer. Add rice and season to taste. Heat thoroughly and serve.
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