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Artichoke Rice Salad
Kay Depew
 
 
2 (6oz) jars    marinated (oil) artichoke hearts, quartered - reserve liquid
1 pkg.              Rice-a-Roni - chicken
2                      green onions, chopped
1/4                  green bell pepper, chopped
1/3 cup           mayonaise
1/4 tsp.           curry powder
8                      pimento stuffed green olives, sliced
1 small can    sliced water chestnuts, roughly chopped
 
            Preepare Rice-a-Roni as directed on package. Set aside to cool
 
            While rice is cooling, combine liquid from artichoke hearts, mayonnaise and curry powder.
When rice is cool add onion, pepper, water chestnuts and olives and mix well.  Add the dressing and, lightly, mix in the quartered artichoke hearts.
 
            Cover and refrigerate over night.

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