Rice salad #1

Yield: 8 Servings

Measure Ingredient
1 cup Uncooked rice
2 tablespoons Powdered mustard
Wine vinegar
Salad oil
Sugar
Salt
1½ cup Cold diced ham
1 cup Cold cooked peas
2 Tomatoes; peeled & sliced
Parsley

Make mustard sauce: blend mustard with enough water to make a thick paste.

Dilute slightly with wine vinegar; add salad oil while beating until creamy. Add salt & sugar to taste while beating. Cook rice according to package directions. While still warm, add mustard sauce. When cool, add ham, peas & tomatoes. Sprinkle with parsley.

MRS WILLIAM J. (ANGELA) WELCH

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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