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    Source of Recipe

    Quick Cooking – March/ April 2004

    List of Ingredients

    ½ cup chopped green pepper
    ¼ cup butter or margarine
    ¼ cup all-pupose flour
    1-1/2 cup cups milk
    ½ cup mayonnaise
    2 cups cooked rice
    2 cups cubed fully cooked ham
    1 can (8 ounces) sliced water chestnuts, drained
    ¼ cup grated Parmesan cheese
    1 jar (2 ounces) diced pimientos, drained
    ½ teaspoon salt


    In a large skillet, sauté green pepper in butter until tender. Stir in flour until blended; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in mayonnaise until blended. Stir in remaining ingredients; heat through. Yield: 4 servings.




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