2 c. rice
3 env. chicken noodle soup mix
9 c. boiling water
2 lb. bulk pork sausage
1 bunch celery
1 lg. green bell pepper
2 onions
1 c. 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.