1 c. wild rice, cook
1 c. white rice, cook
2 (4 oz.) can mushrooms, drained
2 c. celery (fine)
1 lg. onion (fine)
1 green pepper, chopped
2 tbsp. butter
1 (7 oz.) jar pimento (fine)
2 cans cream of mushroom soup
1/2 c. milk
3 cans shrimp
1 lb. fresh or frozen crab meat

Saute mushrooms, celery, onions and green pepper in 2 tablespoons butter. Add pimento and soup; mix well. Add shrimp, crabmeat, cooked rice. Stir in milk. Put in larger than 2 quart casserole. Bake at 350 degrees for 45 minutes.

WHITE SAUCE:

4 c. well seasoned med. white sauce (use 2 chicken bouillon cubes)

Add 1 cup toasted blanched almonds. (Toast almonds in 2 tablespoons butter until brown. Serve like gravy over hotdish.