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This is a WOW rice and you will never stop cooking this rice for your family and firends. I got this recipe down in New Orleans in the streets where the real cooks are cooking. 

 1/2 pound chicken LIVERS CLEAN AND TRIM REMOVING THAT GREEN BAG 

 1/4 CUP beef drippings 

 1/2 pound ground chicken sausage 

 1/2 pound ground lean meat 

 1/2 cup chopped onions 

 1/2 cup chopped celery 

 1/2 cup chopped green bell pepper AND RED BELL PEPPER

 1/2 cup chopped green onions with tops 

 2 medium cloves garlic, minced 

 2 teaspoons salt 

 1 teaspoon black pepper

 1 teaspoon cumin 

 1/4 to 1/2 teaspoon cayenne pepper

 5 cups cooked long-grain rice 

 1/2 pound chicken livers, finely diced 

 Sauté the chicken and beef over high heat until is no longer pink. Lower heat; add vegetables and seasonings and cook until vegetables are tender, about 5 minutes. Add cooked rice set a side. Sauté chicken livers in bacon drippings no longer pink. Toss with the rice, taste for seasoning, and add salt and pepper if necessary. Cover and let rice fluff in a 225° oven for 10 minutes

Sweet Potato Cheese Cake

SWEET POTATO CHIFFON PIE

 

FOR PIE

3⁄4

cup sugar

1

envelope plain gelatin

3

slightly beaten egg yolks

3⁄4

cup milk

1⁄4

teaspoon salt

1⁄2

teaspoon ground cinnamon

1⁄2

teaspoon ground nutmeg

1 1⁄4

cups cooked mashed sweet potatoes

1

baked deep dish pie shells or 2 regular pie crusts

FOR MERINGUE

3

egg whites

1⁄3

cup sugar

DIRECTIONS

In saucepan combine sugar, gelatin, salt, egg yolks and milk.

Cook stirring constantly until mixture comes to boil.

Remove from heat and stir in mashed sweet potatoes and spices and let mixture chill.

Beat egg whites until soft peaks form and gradually add sugar and beat until stiff.

Fold potato mixture into egg whites and turn into baked pie shell (s).

Chill until firm.

Top with whipped topping when serving, if desired.NGR