1 pound ground chicken gizzards
	1/2 pound lean ground pork
	1/2 pound lean ground beef
	8 tablespoons margarine   
	4 onions, chopped
	4 ribs celery, chopped
	2 cloves garlic, minced
	2 (10 1/2 oz.) cans chicken broth
	Creole Seasoning
	4 cups crumbled corn bread
	1/2 cup chopped green onions
	In a Dutch oven, fry meats in margarine until brown.  Add onions, 
	celery, and garlic and cook until tender.  Add broth and season with 
	Creole Seasoning.  Bring to a boil, simmer for 1 hour.  Add corn bread 
	and green onions.  Adjust seasoning.  
	Yields 10 servings.
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