1 cup Uncle Ben Rice
1 stick margarine
5 beef bouillon cubes
2 cups hot water

Brown rice in margarine, add hot water in which cubes have been dissolved. Combine and bake in covered casserole for 30 minutes at 350 degrees.

Then add:
½ cup chopped celery
½ cup green onions
½ cup slivered almonds

Toss lightly with fork and return to 350 degree oven for an additional 30 minutes covered.

1 large cabbage, sliced thin
1 large onion, chopped

In a large bowl, put a layer of cabbage, then layer of onion and repeat until all is used.

¾ cup sugar
1 cup cider vinegar
1 tsp. celery seed
1 ½ tsp. salt
1 tsp. prepared mustard

Mix together and boil until mustard blends. Add ¾ cup vegetable oil and reheat. Pour over cabbage mixture. DO NOT STIR. Let set in refrigerator for at least 4 hours before serving.