2 pk Long-grain & wild rice

(6 oz. each) 6 tb Butter or margarine

4 1/2 c Water

3 c Chopped celery

1 lg Onion chopped

7 oz (1 jar) Pimento-stuffed

Olives, drained & sliced 1 ts Salt

1/4 ts Pepper

1. Prepare rice mix with 2 tablespoons of the butter or margarine and the

4

1/2 cups water, following label directions.

2. Saut? celery and onion in remaining butter until soft in a large

frying pan; lightly stir in rice mixture, olives, salt, and pepper. Makes approximately 10 cups or enough to stuff a 12-pound bird. Source: Family Circle Illustrated Library of Cooking. Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.