1/4 c. Butter Flavor Crisco
1 lb. chicken gizzard, finely chopped
1 lb. chicken liver, finely chopped
1 1/2 c. diced onions
1/2 c. diced celery
1/2 c. diced green bell pepper
2 cloves garlic, minced
2 tsp. salt
1 tsp. black pepper
1/8 tsp. cayenne pepper
3 c. hot cooked rice
1/2 c. chopped parsley (optional)

Heat Butter Flavor Crisco in large skillet on medium heat. Add gizzards and livers, brown. Add onion, celery, green pepper, garlic salt, black pepper and cayenne. Mix well and cover. Cook on medium heat, stirring occasionally, until vegetables are tender. Add rice and parsley. Mix lightly. Garnish with parsley if desired. 8 servings.