Rice salad #1
8 Servings
| Quantity | 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, .