CHICKEN GIZZARD AND RICE CASSEROLE
1 lb. chicken gizzards
1 pkg. Lipton long grain and wild rice
1 can cream of mushroom soup
Salt and pepper
Grated Cheddar cheese
In medium saucepan cover gizzards
with water. Bring to a boil and
lower to simmer, 1-2 hours or until
tender. Prepare rice according to
package directions. Put rice in oven
proof casserole. Add gizzards and
soup. Mix well. Season with salt and
pepper. Sprinkle grated cheese on
top and bake at 350 degrees for
20 minutes.
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GIZZARD SAUCE PIQUANTE
2-3 lbs. chicken gizzards
4 cans tomato sauce
1 1/2 c. chopped onions
1 c. chopped bell pepper
1/4 c. finely chopped garlic
1/2 c. chopped celery
2 tbsp. Italian seasoning
1/2 c. cooking oil
Dash Worcestershire sauce
1/2 c. chopped green onion tops
Parsley
Salt & red pepper to taste
Season gizzards with salt and pepper;
set aside. In heavy pot, saute onions,
bell peppers, celery and garlic in
cooking oil. Add tomato sauce, Italian
seasoning and Worcestershire sauce;
cook over medium heat, stirring
occasionally for approximately 30
minutes. Add gizzards and 1 cup water;
bring to a boil. Reduce heat, cover
and simmer, stirring occasionally
for approximately 2 hours or until
gizzards are tender.
(Note: Add water as needed, since
cooking will tend to thicken gravy.)
Add onion tops and parsley.
Serve over rice.