Ingredients

1 lb. shelled shrimp
2 C. water
1 C. rice
2 tsp. chicken bouillon
1 C. sliced celery
1/2 C. chopped onion
1/4 C. oleo
16 oz. can stewed tomatoes
3/4 C. crumbled feta cheese
1/2 C. sliced ripe olives
1 tsp. dried dillweed

Cooking Instructions

Prepare uncooked rice. In large pan cook celery and onion in oleo until tender. Add tomatoes, stir in rice, 1/2 of shrimp, cheese and 1/2 of olives and dillweed. Turn into 2 quart casserole. Top with rest of shrimp. Bake uncovered at 350 degrees for 25 minutes. Garnish with rest of olives. Serves 6.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)