1 c. canned pitted olives
3 strips bacon
1/4 c. celery
2 tbsp. onion, chopped
1 c. rice, cooked
1/2 c. grated cheese
1/8 tsp. powdered ginger
4 (6 oz.) cube steaks
1/3 c. liquid from olives
1/3 c. water
2 tsp. cornstarch

Chop 1/2 cup olives, keeping remainder whole. Cut bacon into small pieces and cook crisp. Remove bacon from skillet and drain well.

To fat remaining in skillet add celery and onion and cook until tender. Remove with slotted spoon and mix with chopped olives, rice, cheese, ginger and bacon.

Brown cube steaks on one side in fat in skillet. Remove from pan and place a portion of the rice mixture on uncooked side of each steak. Fold over to enclose filling and fasten with wooden picks. Return steak to skillet and add remaining whole olives, olive liquid and water. Cover tightly and simmer 1 1/4 hours, until meat is tender. Place steak on serving platter, remove picks.

Blend cornstarch with 2 teaspoons water. Add to 1 cup liquid remaining in pan. Bring to boiling and cook until thickened. Pour over steaks.