Instructions:

Buffet Rice Salad

4 pounds uncooked long grain rice
1 quart mayonnaise
2 cups minced onion
2 cups French salad dressing
1/2 cup prepared mustard
4 teaspoons salt
1 teaspoons pepper
6 pounds 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

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.

Yields 80 (1 cup) servings.