| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Salad |
12 |
Servings |
INGREDIENTS
| 2 |
pk |
(6-oz) chicken flavored vermicelli rice mix |
| 2 |
cn |
(14-oz) artichoke hearts; drained and quartered |
| 1 |
c |
Italian salad dressing |
| 1/2 |
c |
Sliced green olives |
| 1 |
|
Green pepper; sliced |
| 4 |
|
Green onions; sliced |
| 2/3 |
c |
Mayonnaise |
| 1/2 |
ts |
Curry powder |
INSTRUCTIONS
Cook rice mix following directions on the package, omitting the butter.
Cool. Marinate artichokes in the Italian dressing for at least 2 hours.
Spoon artichokes from the dressing and mix with rice, olives, green pepper
and onions. Combine the Italian dressing in which the artichokes were
marinated with the mayonnaise and curry powder. Then combine all the
ingredients. Rub inside of an 11 inch ring mold with mayonnaise and spoon
mixture into ring mold. Chill until firm. Loosen around side of mold with a
knife and turn onto a round platter. Center of mold may be garnished with
parsley or cherry tomatoes. Yield: 12 to 14 servings.
JEANNE HAMILTON (MRS. JAMES K.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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“The real God: don’t settle for substitutes”