Shrimp Rice Salad

1 pound long grain rice
1 1/4 quarts water
1 tablespoon salt
1 pound celery, julienne sliced
1 pound green bell peppers, julienne sliced
1 cup champagne vinegar
1/2 cup canola oil
2 tablespoons Worcestershire sauce
2 tablespoons granulated sugar
1 tablespoon salt
2 teaspoons curry powder
3/4 teaspoons fresh chopped ginger
1/2 teaspoon black pepper

Cook rice in 1 1/4 quarts water with 1 tablespoon salt. Chill.

Combine rice, shrimp, celery and green bell peppers.

In a separate bowl, combine vinegar, oil, Worcestershire and seasonings. Pour over shrimp-rice mixture. Marinate for at least 3 hours.

Yields 50 (4 ounce) servings.

NOTE: Pineapple pieces or hearts of palm may be added, if desired.

Seven Layer Salad

4 lettuce heads, cleaned and broken into bite size pieces
1 bunch celery, diced
6 carrots, shredded
1 large package frozen peas
2 green bell peppers, diced
2 quarts mayonnaise
1 tablespoon sugar
4 cups grated Cheddar cheese
1 pound bacon, fried crisp and crumbled

Layer vegetables evenly between two 20 x 10-inch pans in order given.

Mix together mayonnaise and sugar. Spread evenly over the top of both pans. Top each pan with 2 cups shredded cheese and 8 slices bacon.

Chill overnight.

Serves 50.

Seafood Salad

5 pounds frozen, cooked shrimp
2 quarts French dressing
8 packages macaroni rings, cooked
3 quarts Miracle Whip or mayonnaise
4 cans peas
4 dozen hard-cooked eggs, chopped
4 onions, grated
4 green bell peppers, chopped
4 small jars pimiento
16 carrots, grated
4 bunches celery, chopped
8 large cans tuna
Salt

Marinate shrimp in French Dressing overnight.

Mix mayonnaise with macaroni rings after they are cooked and let stand together refrigerated for awhile.

Mix in remaining ingredients. Refrigerate.

Serves 150.

Seafood Pasta Salad

5 pounds imitation crab
10 pounds rotini pasta, cooked
4 cups diced celery
2 cups green onion, minced
1 cup red bell pepper, diced
1 cup green bell pepper, diced
8 cups mayonnaise
1/2 cup dill pickle relish
2 tablespoons dried dill
1/2 cup Dijon mustard
2 tablespoons salt
1 1/2 teaspoons pepper

Cook pasta in salted water, drain and rinse with cold water; drain and cool.

Mix in well the crab, celery, onions and pepper.

Combine mayonnaise, relish, mustard, salt and pepper. Mix into pasta-crab mixture.

Makes 50 six ounce servings.

Potato Salad for One Hundred

Salad
25 pounds potatoes
2 cups onions, chopped
2 dozen eggs
4 cups celery, chopped

Boil potatoes in skins and hard boil eggs. Cool, peel and chop them. Add onions and celery.

Dressing
2 quarts salad dressing
1 cup cider vinegar
1/2 cup prepared mustard
1/3 cup salt
1 quart half-and-half
1 tablespoon pepper
1 cup granulated sugar

Combine ingredients, mixing well. Add to potato mixture.

Overnight Salad

2 (10 ounce) packages fresh spinach, torn
8 hard-cooked eggs, sliced
1 pound bacon, cooked and crumbled
1/2 pound mushrooms, sliced
2 large bunches Romaine, torn
3/4 cup chopped red onion
2 cups (16 ounces) sour cream
2 cups mayonnaise
1/2 cup lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese
1 (10 ounce) package frozen peas, thawed

In two 5-quart bowls, layer spinach, eggs, bacon, mushrooms, romaine and onions.

Combine the sour cream, mayonnaise, lemon juice, salt and pepper; spread evenly over the salads. Sprinkle with cheese. Cover and chill 12-24 hours. Just before serving, add peas and toss.

Yield: 50 servings (about 1 cup each).

Overnight Cabbage Salad

36 cups cabbage, shredded (about 4 large heads)
8 cups red cabbage, shredded
4 cups sweet onions, sliced
8 medium carrots, shredded
5 1/3 cups vinegar
2 2/3 cups vegetable oil
2 cups granulated sugar
2 teaspoons salt
2 teaspoons pepper

Place all the vegetables in a large bowl with a tight fitting cover.

Combine all the dressing ingredients and mix well using a blender or a whisk. Pour over the vegetables, stirring to combine. Cover and refrigerate at least 8 hours before serving.

At serving time, stir thoroughly and drain excess dressing.

Makes 48 (3/4 cup) servings.