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    Buffet Rice Salad


    Source of Recipe


    internet

    Recipe Introduction


    From the Kitchen of: Sylvia; Taste of Home Magazine, Aug/Sept 1996

    List of Ingredients




    4 lbs. uncooked long grain rice
    1 qt. mayonnaise
    2 cups minced onion
    2 cups French salad dressing
    1/2 cup prepared mustard
    4 tsp. salt
    1 tsp. pepper
    6 lbs. cubed fully cooked ham
    36 hard-cooked eggs, chopped
    8 cups (2 pounds) shredded cheddar cheese
    6 cups thinly sliced celery
    4 cups sweet pickle relish
    2 cups diced pimientos, drained

    Recipe



    Cook rice according to package directions. Combine the mayonnaise, onion, dressing, mustard, salt and pepper; add to hot rice and mix well. Cool to room temperature. Fold in ham, eggs, cheese, celery, relish and pimientos; mix well. Chill for 2-3 hours.

    Yield: 80 (1-cup) servings

 

 

 


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