I had a request for dirty rice, so I have a couple of recipes for you. Here’s a favorite by the late Amaline Granger.

• 1 pound chicken gizzards
• 1/2 pound chicken livers
• 1 1/2 cup water
• 2 tablespoons cooking oil
• 1 stalk celery
• 1 medium onion
• 1/2 bell pepper
• 2 leaves parsley
• 1/2 cup green onions
• 1 1/2 cup cooked rice
• season with salt and red pepper to taste

Directions: Cook liver and gizzards until tender. Chop in blender (you can find these packaged together and already chopped at grocery stores. I found them at Kroger). In heavy pot, saute vegetables except green onions. Add meat and rice and water. Simmer 15 minutes. Add green onions. Cook five minutes. Do not stir while cooking. To change up the taste and add substance to the rice, mama would at times add a cooked and mashed egg plant.

The next recipe is for me because I don’t care for the liver and gizzard. It’s from Audrey Lucker.

• 1/2 cup bell pepper
• 1/2 cup celery
• 1/4 teaspoon red pepper
• 1/2 cup tops of green onions
• 1 pound ground beef
• 1 cup rice
• 1 can cream chicken soup
• 1 can onion soup with beef stock

Directions: Brown ground meat. Drain off excess grease. Add 1 cup raw rice, one can chicken soup, one can onion soup with beef stock, bell pepper, celery, red pepper, green onion tops. Cook in covered casserole for 90 minutes at 375 F. or until rice is done.
As for lazy me, I cook the ground meat seasoned with salt and red pepper. Add the vegetables, except the green onions and cook until vegetables are tender. Add my cooked rice and one large egg plant boiled and mashed, stir in green onions, cover and let cook on low about five minutes.
It is easy no matter how you cook it and is gooder ‘n syrup – Von.