|Regular rice||1 Cup (16 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Chopped dill pickle||1⁄2 Cup (8 tbs)|
|Grated onion||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Bibb lettuce head||2|
|Julienne strips cooked tongue/3 cups julienne strips bologna / ham bologna / cooked ham||3 Cup (48 tbs) (Cold)|
|Process american cheese slices||3 , halved and cut crosswise in thin strips (From An 8-Ounce Package)|
1. Cook rice in boiling salted water in a large saucepan, drain; spoon into a large bowl.
2. Cook peas, drain; add to rice.
3. Mix mayonnaise or salad dressing, pickle, onion and cumin in a small bowl; spoon over rice and peas; toss lightly to mix; chill.
4. Just before serving, line individual salad bowls with lettuce; mound rice mixture into cones in centers, dividing evenly. Pile meat strips around the edges; crisscross cheese strips on the rice cones.