1 lb. chicken gizzards, chopped finely
1 lb. chicken livers, chopped fine
1/4 c. butter, melted
1 1/2 c. finely chopped onions
1/2 c. finely chopped celery
1/2 c. green peppers, chopped finely
2 cloves garlic, minced
Salt and pepper to taste
Dash of cayenne pepper (optional)
3 c. hot cooked rice
1/2 c. chopped parsley

Brown meat in butter in large frying pan. Add onions, celery, green peppers, garlic and seasonings and mix well. Cover and cook over medium heat, stirring occasionally, until vegetables are tender. Add rice and parsley and mix lightly. Serves 8.