Recipe - Curried Shrimp And Rice Salad

2 cup Cooked tiny shrimp
2 cup Cooked white rice
One half cup White raisins
One half cup Slivered almonds
2 tablespoon Candied ginger; finely
chopped
One fourth cup Sour cream
One fourth cup Mayonnaise
2 teaspoon Curry powder
1 cn (8oz) Mandarin orange
slices; drained (may use
more if desired)

Mix all ingredients together except the orange slices. Let stand overnight
in the refrigerator. Serve on a bed of chilled lettuce. Garnish with orange
slices. Yield: 6 servings.

JUDY KANE

REFRIGERATE OVERNIGHT

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.