Jackie'S Special - cooking recipe

Ingredients

2 pkg. or 1 family pkg. chicken gizzards
1 1/2 bell peppers
1 bunch green onions
1 chicken bouillon
1/8 tsp. salt
1/8 tsp. black pepper
3 tsp. soy sauce
1/8 tsp. garlic
4 Tbsp. Crisco oil
1/4 c. white wine

Preparation

Clean gizzards and wash; drain.
Cut bell peppers and green onions into cubes.
Pour oil into skillet over medium heat.
Add onions, bell peppers and dash of garlic.
Lightly brown.
Remove from skillet.
Add 2 more tablespoons of oil.
Brown gizzards on low heat, stirring until browned.
Add onions and bell peppers along with bouillon, salt, black pepper, garlic, soy sauce and wine, cooking slowly for 1 minute.
Add 1 1/2 cups of water.
Let cook slowly until tender.
If liquid cooks down before tender or done, add more water.
Serve over rice or on toasted buns.