1 lg. gizzards
1/2 lb. livers
1/2 lb. pork, ground
1 chopped red onion
8 chopped cloves garlic
1 chopped bunch green onions
1/4 bunch chopped parsley
2 stalks celery and leaves
1 tsp. Worcestershire
Salt, pepper, cayenne, thyme
MSG, Lowery seasoned salt

Par boil gizzards, livers, and hearts with some celery, onions, garlic, salt, and pepper; reserve water. Saute vegetables and meat in bacon grease or oil. Cook 2 cups rice using part of water; reserve 1 cup to add to all mixed ingredients.

Put in greased casserole; dot with butter. Bake 15 minutes in 350 degree oven or heat in microwave. Freezes well.