Yield: 8 Servings
|1 cup||Uncooked rice|
|2 tablespoons||Powdered mustard|
|1½ cup||Cold diced ham|
|1 cup||Cold cooked peas|
|2||Tomatoes; peeled & sliced|
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, .