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Double
Rice Stuffing
| 12 ounces long-grain & wild rice mix
6 tablespoons butter or margarine 4½ cups water 3 cups chopped celery 1 large onion chopped 7 oz (1 jar) pimento-stuffed olives, drained & sliced 1 teaspoon salt ¼ teaspoon pepper Prepare rice mix with 2 tablespoons of the butter or margarine and the 4½ cups water, following label directions. Sauté celery and onion in remaining butter in a large frying pan until soft; lightly stir in rice mixture, olives, salt, and pepper. Makes approximately 10 cups or enough to stuff a 12-pound bird. Variation: Substitute 1 cup white raisins
for olives.
Source: Family Circle Illustrated Library
of Cooking.
|
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