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Recipe by: leilou
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See below ingredients and instructions of the recipe
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.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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