Name: Easy Crabmeat Rice
Ingredients: 1 c Raw rice; 1 ts Salt (up to); 1/4 ts Red pepper; 1/4 c Celery; chopped; 1 sm Onion; chopped; 1/4 c Bell pepper; chopped; 1 cn Cheddar cheese soup; 1 Soup can water (up to); 3 cn Lump crabmeat; well drained

If I allow my work to get between my heart and the Master, it will be of little worth. We can only effectually serve Christ as we are enjoying Him. It is while the heart dwells upon His powerful attractions that the hands perform the most acceptable service to His name; nor is there anyone who can minister Christ with unction, freshness, and power to others, if he is not feeding upon Christ in the secret of his own soul. True, he may preach a sermon, deliver a lecture, utter prayers, write a book, and go through the entire routine of outward service, and yet not minister Christ. The man who will present Christ to others must be occupied with Christ for himself.

C.H. Mackintosh

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats		Casserole	4	Servings

INGREDIENTS

1	c	Raw rice
1	ts	Salt (up to)
1/4	ts	Red pepper
1/4	c	Celery; chopped
1	sm	Onion; chopped
1/4	c	Bell pepper; chopped
1	cn	Cheddar cheese soup
1		Soup can water (up to)
3	cn	Lump crabmeat; well drained

INSTRUCTIONS

Mix all the ingredients together in a 3 quart covered casserole dish.
Bake in a 350 degree oven for 1-1/4 hours. Stir only once, lightly, during
cooking.
Note: Make sure all the shells are out of the crab. Shrimp can be
substituted for crab, but crab is better.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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