ver medium heat. Saute hicken gizzard in the oil for 4
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Brown onions, peppers, celery and garlic in Crisco in pot.
Add ground gizzard, liver and ground beef.
Cook well.
Add chopped chives, salt, pepper and sage.
Add ground corn bread (recipe follows).
Moisten dressing with butter, water and brandy.
Correct seasoning and add nuts.
Yield:
9 1/2 cups.
Allow 1 cup dressing per pound of fowl.
Stuff loosely into bird to allow for expansion. If you bake separately, place in a 350\u00b0 oven for 40 to 45 minutes.
Put cleaned halves of chicken gizzard in bowl ful of soy
oint, the giblets (heart, liver, gizzard) can be added and sauteed
00b0F Dip each piece of gizzard in egg, then in flour
00b0F Dip each piece of gizzard in egg, then in flour
he garlic and the heart, gizzard and neck meat for 20
Cook the goose liver, neck, gizzard and heart in salted water,
Combine ground beef, sausage, pork, and onion in a skillet. Brown.
Cook the gizzard (and whatever else you have) for 10-15 minutes. Grind up.
Cook and mash the potatoes.
Combine all cooked items. Add salt, pepper, and celery salt.
Refrigerate. Re-heat in oven when ready to prepare meal.
ice to do.
This recipe has no added salt because
Dice chicken, sausage, gizzard, onions and potatoes.
Boil for 1 hour with all other ingredients except rice.
Add rice after boiling.
Serves 3 to 5.
Cook heart, gizzard, neck, celery and onion until tender; drain.
When cool enough to handle, chop giblets rather fine. Blend drippings and flour; add broth and cook, stirring constantly until gravy thickens.
Add salt and stir in giblets.
Heat and serve.
Mix first 12 ingredients together.
Wrap in wonton paper and set aside.
Boil gizzard in chicken broth until tender.
Add shrimp, liver and wonton, lastly, add the vegetables.
Season with salt and m.s.g.
Sprinkle with sesame oil.
Serve piping hot with raw egg.
Make turkey gravy this way:
Place gizzard, heart and neck in saucepan and cover with water.
Withhold the liver until near the end of the cooking, since it requires only 10 to 15 minutes.
he chicken pieces and the gizzard, lightly season with salt, fish