Recipe: Rice Shrimp Salad

Here is a good salad to make the night before
Rice-Shrimp Salad
2 cups cooked, cold rice
1 16 ounce package cooked and cooled shrimp, cut up
1 can chopped ater chesnuts
1large onion, finely chopped
1 cup celery, finely chopped
1 can bean spprouts, washead and drained
1 green peper, finely chopped
2 cups Miracle Whip
2-3 tablespoons soy sauce
Mix miracle whip and soy sauce together. Mix all ingredients of salad together and fold in dresing. cover and refrigerate overnight. Pretty on red lettuce leaves.
This is a good casserole that I have made the different parts of the night before and then assembled right before cooking. That way the rice doesn't get gummy.
Seafood Casserole
1 medium onion, chopped
1/2 cup green pepper, chopped
1/4 cup sliced mushrooms
5 tablespoons butter
1/3 cup flour
2 cups milk
1/8 teaspoon pepper
1 teaspoon salat
8 ounces shredded sharp cheddar cheese
1 pound cooked small shelled shrimp
1/2 pound crab meat
2 cups cooks rice
paprike
Saute onion, pepper and mushrooms in 5 tablespoons butter. Stir flour into sauteed misture. Cook till bubbly. Remove from heat and stir in milk. Cook over medium heat, stirring until thickened. Add salt and pepper. Stir in cheese until melted. Remove from heat and blend in shrimp and crab meat. Spread cooked rice in bottom of a greased 9x13x2 inch pan. Pour seafood mixture over rice and bake uncovred for 30 minutes at 350 degrees.