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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