| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Appetizers, Poultry | 8 | Servings | |
INGREDIENTS
| 10 | minutes preparation time | |
| 3 | minutes cooking time | |
| 2 | hours chill time | |
| 1 | T | Butter |
| 4 | Scallions, chopped | |
| 2 | c | Chicken stock |
| 1 | Unflavored gelatin | |
| 1 | c | Chicken, chopped cooked |
| 1 | c | Ham, chopped cooked |
| 1 | T | Madeira |
| 1 | c | Heavy cream |
INSTRUCTIONS
In a medium-size saucepan, melt butter over medium heat. Add scallions and cook 2 mintues. Stir in stock and gelatin. Simmer, stirring, until gelatin dissolves. Pour into a food processro. Add chicken,ham and madeira to processor. Process until smooth. Pour into a bowl, cover, and chill until almost set. Meanwhile, beat cream until stiff. Fold whipped cream into chicken and ham mixture and pack into a lightly greased 6-cup mold. Cover and refrigerate at least 2 hours, or overnight, until set. From: 365 Ways to Cook Chicken From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 118
Total Fat: 13.3g
Cholesterol: 46.4mg
Sodium: 189.7mg
Potassium: 122.3mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: 1.2g
Protein: 2.8g