My Mom used to make this, and I found her recipe - it's from a 1968 Minute Rice calendar as September's feature. I've made a few changes though - using a little olive oil instead of 1/4 cup of fat like the original recipe, and adding 1 can of tomatoes and 1 small can of tomato sauce, sometimes I use black olives instead of green ones or both. This is a quick and hearty dinner, excellent with a salad.
I cut this out of the TV Guide in 1984, it was a feature on celebritie's favourite recipes and this was Howie Mandel's contribution. Sometimes I use red and green smarties for Christmas or pastel ones for Easter. Reeces Pieces are good in these too.
I got this recipe from a chef, he was reluctant to part with it, but I was persistant! This salad is great for a potluck or banquet. It makes a lot and is filling. I don't recommend using meat filled pasta as it alters the taste. I use "lots" more dill for flavour - be sure the dill is very fresh so the flavour is more intense.
I think this recipe is from a Canadian Living magazine, but I have changed it a little. The recipe calls for 2 - 250g packages of cream cheese, but I use 1 and only 1/2 the other because I don't like the cream cheese layer so thick.
I also don't add the nuts because they seem to go soft in a day or two.
This is a "Campbell Soup" recipe, it's easy to make using ingedients you have on hand. This is a good way to use up the leftovers from a grocery store pre-cooked chicken or a turkey dinner. I like Butterball Herb Stuffing the best - it's in the freezer section. (it comes in 900g pkg. and because we prefer more stuffing I use the whole pkg.)
I omit the chesse, personal preference.