Wild Rice With Mushrooms(Serves 8 To 10)

• 1 c. wild rice
• 1 c. grated American cheese
• 1 c. chopped mushrooms
• 1 c. ripe olives
• 1/2 c. chopped onions
• 1 c. hot water
• 1/2 c. salad oil
• 1 c. canned tomatoes
• salt and pepper to taste
• 2 (15 oz.) cans black-eyed peas
• 1 large onion, sliced
• 2 slices bacon, diced
• 1/2 tsp. garlic salt
• 1/4 tsp. Tabasco (or some other bottled hot pepper sauce)
• 1/2 c. long grain rice
• 3 c. water
• 2 stalks (1 c.) celery, sliced
• 1 tsp. instant chicken bouillon granules
• 1/4 tsp. pepper

1. In a large saucepan, stir together the undrained black-eyed peas, water, sliced onion, sliced celery, diced bacon, chicken bouillon granules, garlic salt, pepper and bottled hot pepper sauce.
2. Bring mixture to boiling.
3. Stir in the uncooked rice. Reduce heat; cover and simmer for 20 to 25 minutes or until the rice is done.
4. Makes 4 servings.

wild rice, american cheese, mushrooms, olives, onions, water, salad oil, tomatoes, salt, blackeyed peas, onion, bacon, garlic salt, tabasco, long grain rice, water, stalks, instant chicken, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340072 (may not work)