Mix the salad dressing, mustard, milk and sugar together until well blended. Season with salt and pepper, to taste.
Fold together the fresh vegetables and pasta. Toss well with the dressing mixture. Chill before serving.
**NOTE: In place of sweetened condensed milk, you may substitute half & half cream and use double the sugar.
Add vegetables to pan and cook about 3 minutes or until softened.
Combine remaining ingredients and add to pan. Add meat and cook until sauce is thickened.
Serve over cooked rice.
Scramble the eggs in a small pan over medium heat, creating small bits of egg.
In large bowl, carefully toss peas, grated carrot, scrambled egg, diced onion and cooled rice together.
Melt margarine in a large frying pan over medium-high heat. Dump the bowl of rice/vegetables/egg into the pan, then add the soy sauce. Cook for 6-8 minutes, stirring often. Salt and pepper to taste.
As a variation, may sauté bite size chicken (or pork or beef) pieces first, then proceed with recipe and add meat to frying pan with rice mixture to create a meal.
In a medium bowl, mix crab meat, cream cheese, onions, mayonnaise and soy sauce.
Gently place 1 wonton wrapper in each prepared muffin cup, allowing edges of wrappers to extend above the sides of the cups. Fill evenly with crab meat mixture.
Bake for 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm.
Garnish with chopped green onions, if desired.
In a medium bowl, combine, mayonnaise, mustard, salt, vinegar, sugar and milk; mix.
Pour dressing over potato mixter and stir to coat.
Chill at least 2 hours before serving. Garnish with more egg slices and sprinkle with paprika before serving, if desired.