12 lamb kidneys
2 med. onions, sliced
1 green pepper, sliced
1 sm. jar mushrooms
Salt and pepper
Accent
2 tbsp. tomato paste

Soak kidneys in water and 1/4 cup lemon juice overnight. Drain and slice, removing skin and membrane.

In 2 tbsp. of butter, saute onions, peppers and mushrooms. Add seasoning, kidneys and tomato paste. Cook over medium flame until kidneys lose pink coloring, stirring occasionally. Serve with Rice Pilaf: 1 c. Uncle Bens rice 1/2 c. vermicelli 6 tbsp. butter Salt and pepper to taste

Bring chicken broth to boil. Lower heat, brown vermicelli in butter and add to broth. Add rice and seasoning. Mix. Cover and cook over low flame until liquid is absorbed and rice is cooked, about 30 minutes.