Title: Artichoke-rice ring mold
 Categories: Salad
      Yield: 12 Servings
 
      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
 
  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 , by the Little Rock (AR)
  Junior League.  Downloaded from Glen's MM Recipe Archive,