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1 c. pitted ripe olives
1 lb. ground lean beef
2 Tbsp. oil
1/2 c. chopped onion
1 c. sliced celery
1/4 c. chopped green pepper
1 c. raw rice
2 1/2 c. canned tomatoes
1 c. water
2 tsp. salt
2 to 3 tsp. chili powder
1/4 tsp. freshly ground black
1/2 tsp. Worcestershire sauce

Preheat oven to moderate (325 degrees). Cut the olives into
large pieces. Brown the beef in oil. Remove meat from the pan
and add the onion, celery, green pepper and rice. Cook,
stirring, until browned. Add the tomatoes, water, seasonings,
meat and olives; bring to a boil. Pour into a 2 quart casse-
role and cover. Bake for 45 minutes to 1 hour. Serves 6 to 8.

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