2 sticks butter
1 lb. lean ground beef
1 lb. chicken livers, chopped
1 c. chopped onion
1/2 c. chopped green peppers
1/2 c. chopped celery
2 cloves garlic, finely chopped
1/2 tsp. salt
1/4 tsp. Tabasco (or more if you like)
1/4 tsp. dried thyme
1/4 tsp. dried basil
2 c. cooked long grain white rice
2 tbsp. chopped parsley
1/4 c. chopped green onions including green part

Melt half of butter in a skillet. Add ground beef and choopped chicken livers. Cook until browned. Transfer to a greased casserole. In the same skillet used to saute meat, melt remaining butter and add chopped onions, green peppers, celery, garlic, and seasonings. Saute until vegetables are tender and add to meat in casserole.

Mix in cooked rice, parsley and green onions. If necessary, warm briefly in oven or microwave. If the mixture seems too dry, add a little chicken broth or water. Makes 4 servings.