2 or 3 chicken gizzards
2 or 3 chicken livers
1/4 c. butter
1 bunch green onions, finely chopped
3 medium onions, finely chopped
1 c. chopped celery
1/2 c. chopped green pepper
1/4 c. parsley flakes
3 buds garlic, crushed
1/2 lb. ground beef
pinch of thyme
red peppers to taste
saltwater
4 c. cooked rice

Cook gizzards in water to cover until almost done; add livers. Cook until tender. Chop. Heat butter in large skillet. Add green onions, onions, celery and green pepper. Cook over low heat until vegetables are soft. Add parsley flakes, garlic, giblets and ground beef. Cook over low heat for about 20 minutes, stirring until well blended. Add thyme, salt and pepper. Add rice; mix well. Spoon into casserole.

Bake in preheated 325°F oven or about 20 minutes or until bubbly.