Artichoke Rice Salad
        Kay Depew
      very good
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
            Prepare 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.