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Rice Salad

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1 - 8 oz. Water Chestnuts (chopped)
1 - 2 oz. Pimentos
1 Cup Celery (chopped)
1/2 Cups Chopped Onions
1 Can English Peas
1 Can Carrots
1 Can Whole Corn
(Drain all Veggies well)
4 Cups of Cooked Rice

Dressing for Salad
1/4 Cups Crisco Oil
1/2 Cups Sugar
1/2 Cups of Water

Combine and bring to a boil, do this first and let cool.  Add veggies and mix well, then refrigerate until ready to serve.

Thanks to my "adopted" sis Lynda in Texas for this recipe.

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