Tuesday, December 9, 2014


This recipe was from Nancy Rooks, Elvis Presley's longtime cook.

1 lb chicken gizzards
1/2 cup Mazola margarine
1 tsp seasoned salt
1 tsp lemon pepper
3 1/3 cup long grain wild rice
1/4 tsp curry powder
1/2 cup sliced mushrooms
1/3 cup chopped onion
1 tbsp chopped green pepper

Wash gizzards, put into cold water and cook with margarine, seasoned salt, and pepper until almost done. Pour rice into the pot, stir, and add curry powder, mushrooms, onion, and green pepper. Let rice and gizzards cook over a very low flame and serve hot. Serves 3 or 4.

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