Rice and Chicken Salad

Cook 1 lb. rice and combine with 3 cups cooked chicken or turkey, 1 cup celery or toasted almonds, and ½ cup finely minced onions. Dress with 1½ cups mayonnaise, mixed with three tablespoons curry powder, ¼ cup shoyu, and 2 tablespoons vinegar. Chill.

Makes 18–20 servings.