Categories: Poultry, Rice/grains 
      Yield: 1 servings 
  
      2 pk Long-grain & wild rice              1 lg Onion chopped 
           (6 oz. each)                        7 oz (1 jar) Pimento-stuffed 
      6 tb Butter or margarine                      Olives, drained & sliced 
  4 1/2 c  Water                               1 ts Salt 
      3 c  Chopped celery                    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.