Dilled rice salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | White vinegar |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Vegetable oil |
| 2 | tablespoons | Chopped fresh dill weed |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Fresh ground black pepper |
| 3 | cups | Cooked rice, cooled |
| 1 | Red bell pepper, chopped | |
| ½ | pounds | Snow peas, julienned |
Directions
together into mixingbowl. Stir in pecans. Using rubber spatula, gradually 4. Place dish in roasting pan. Add hot water to pan to come halfway up FAVORITE RECIPES On 03-01-93 (15:31) Prepare topping: Stir brown sugar, cinnamon and flour intosmall bowl. Add Arrange sliced apples in a 9" pie plate. Combine sugar, cornstarch, powder.
Stir in nuts.
Bake in 350 degree F. oven 35 to 40 minutes or until done. Melt the remaining margarine. with non-stick coating and set aside. In a large mixing bowl combine one of the many cooked starch pastes one finds in Brazil. For best results, Combine all ingredients and toss well.