The Sick & the Afflicted ? ? ? - Rice & Seafood Salad / Lemon Spice Puffs

Haven't been cooking much lately - and I've missed it. A couple of weeks ago I was asked to speak in Stake Conference on Caring for the Poor and Needy. The last couple of weeks I feel like I've been doing a little of the second part of that oft-quoted phrase - visiting the sick & afflicted. Both sisters have been in the hospital and are now in care centers recovering from surgeries. Glad that they're on the downhill side of that! Also, today I was asked to take a meal to some wonderful neighbors who have been having some pretty serious health challenges. I've been wanting to make this Rice & Seafood Salad because it sounded so good. Still, it's a very big recipe so I was glad to have someone to take it to, with enough left over for us. This recipe was taken from a newspaper clipping, but I'm sure there was a typo somewhere. I had originally typed "2 cups onions." I couldn't imagine that was correct, but I didn't want to take the time to dig for the original. I just decided to use 1/2 cup instead and hoped it was right. I'm pretty sure it was, so I've modified the recipe.

RICE & SEAFOOD SALAD
Precook and chill:
2 cups long grain rice according to package directions (2 cups rice, 4 cups water, 1 tsp. salt about 20 minutes or until done)
To cooled rice mix in:
1 7-oz. can tiny salad shrimp
1 7-oz. can crab meat
1 4-oz. can sliced black olives
1 4-oz. can sliced mushrooms
1/4 cup diced green pepper
1/2 cup diced onion
1/4 cup diced cucumber (peeled)
1/4 cup diced celery
1/4 cup shredded carrot
1 tbsp. parsley flakes
Salt and pepper to taste.
Mix thoroughly with mayonnaise. Garnish with:
2 boiled eggs, sliced
Lemon slices
Paprika
Fresh parsley

To go with the meal I made Camille's spinach salad with Brianna's poppy seed dressing - yum. And I also made rolls - Lemon Spice Puffs. These were very easy and deliious.

LEMON SPICE PUFFS

1 package dry yeast
1/4 cup water
3/4 cup scalded milk
1 tsp. lemon juice
3 cups flour
6 tbsp. sugar
1 tsp. salt
5 tbsp. shortening
1 tbsp. grated lemon peel
2 beaten eggs
Topping:
1 tbsp. sugar
1 tsp. cinnamon
Soften yeast in 1/4 cup water. To scalded milk add sugar, salt, shortening, lemon peel and juice. Cool to lukewarm. Add beaten eggs and yeast mixture. Add flour one cup at a time, beating until smooth after each addition. Cover & let rise until double. Stir down dough. Fill greased muffin pans half full. Sprinkle with mixture of sugar & cinnamon. Cover & let rise till double. Bake in mod. oven (350°F) 20 min. Makes 18 or 20.