2 c. uncooked white rice
1 c. chopped scallions
1 c. chopped dill pickles
1 c. chopped sweet pickle
1 c. chopped celery
1 c. chopped green pepper
1 c. chopped olives (with pimento)
1 1/2 c. chopped hard boiled eggs
3 to 4 tbsp. Durkee's red hot sauce
3 to 4 tbsp. prepared yellow mustard
Cayenne pepper to taste
2 to 3 tbsp. olive oil
3 to 4 dashes red wine vinegar
1 c. salad dressing or mayonnaise
1/2 c. Bleu cheese salad dressing

Cook the rice according to package directions. Cool and combine with the vegetables, pickles, and egg. Thoroughly mix together red hot sauce, mustard, olive oil, vinegar, Bleu cheese dressing, salad dressing or mayonnaise, and cayenne. Blend in with the above concoction and refrigerate overnight. You might need to add more mayonnaise before serving. Bet your guests that the bowl will be empty before the evening is done.