Hawaiian Rice Ring

1 cup boiled shrimp

4 cups cooked rice

1/4 cup celery, sliced

1/4 cup green onions, chopped

1/4 cup pimentos, drained

1/4 cup onions, minced

1 cup crushed pineapple, drained

1 cup ham, chopped

2/3 cup mayonnaise

1/3 cup sour cream

1 pound ham, thinly sliced

Salt and pepper to taste

Sauce:

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup crushed pineapple, drained

1/4 teaspoon ginger

Line a 6-1/2 inch cup mold with ham slices, overlapping slices to completely cover mold. Finely chop remaining ham and set aside. To prepare filling, in a large bowl, combine shrimp, rice, celery, pineapple, onions, pimentos, minced onions and chopped ham. Chill. Just before serving, stir together salt, pepper, mayonnaise and sour cream. Toss with shrimp mixture. Pack mixture into ham lined mold. Cover with Saran Wrap and chill overnight. To make sauce, in a small bowl combine mayonnaise, sour cream, pineapple and ginger, stir well. To unmold carefully run a spatula around inside of mold, invert on serving platter. Serve with sauce.

Serves 6-8.

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Jambalaya, Rice Dressing, Rice Dishes

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Cajun Country -- New Iberia, Louisiana