There comes a time in every woman's life when she must prepare for a luncheon...two or three tables of bridge...the garden club...the Mother's Club...the Choir. This is the answer! Twenty servings, easily done, and so delicious you fear they'll ask for seconds. Choose your own accompaniments although we might suggest a green salad of tender leaves and a garnish of crisp croutons.

2 c. wild rice, cooked
1 c. white rice, cooked
1 c. crabmeat, flaked
1 1/2 c. celery, chopped
1 green pepper, chopped
1 med. onion, chopped
1 sm. can pimento, chopped
3 cans mushroom soup
1 c. shrimp, broken
1 lb. fresh mushrooms or 1 lg. can mushrooms
Butter

Combine first 7 ingredients. Add 1 1/2 cans mushroom soup and 1/2 cup shrimp. Place mixture in baking dish. Bake at 350 degrees for 1 1/2 hours.

SAUCE: Brown mushrooms in small amount of butter. Add remaining 1 1/2 cans of mushroom soup and remaining 1/2 cup of shrimp. Heat through. Serve crab and rice mixture with the hot mushroom sauce. Yield about 20 servings.