Anonymous August 20 2005

2 cup rice

3 env. chicken noodle soup mix

9 cup boiling water

2 lb. bulk pork sausage

1 bunch celery

1 lg. green bell pepper

2 onions

1 cup whole blanched almonds

Cover and boil for 30 minutes: 2 cups rice, 3 envelopes of chicken noodle

soup mix and 9 cups boiling water. Fry 2 pounds of bulk pork

sausage. Drain off most of the fat. Chop 1 bunch celery, 1 green

bell pepper and 2 onions. Add to sausage and saute. Stir in rice

and chicken soup mixture. Add 1 cup whole almonds, halved (or

slivered). Top with more almonds. Bake at 350 degrees for 30

minutes. Makes 16 generous servings.