| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Salad | 8 | Servings | |
INGREDIENTS
| 2 1/2 | c | Diced cooked chicken |
| 2 | c | Chopped celery |
| 1 | c | Sliced white grapes |
| 1/2 | c | Slivered toasted almonds |
| 1/2 | c | Finely chopped sweet pickles |
| 2 | tb | Minced parsley |
| 4 | Hard-cooked eggs; chopped | |
| 1 | ts | Salt |
| 1 1/2 | tb | Unflavored gelatin |
| 4 | tb | Water |
| 1/2 | c | Hot chicken stock |
| 1 | c | Mayonnaise |
| 1/2 | c | Whipping cream; whipped |
INSTRUCTIONS
Combine chicken, celery, grapes, almonds, pickles, parsley, eggs, and salt. Soak gelatin in cold water for 5 minutes and dissolve in hot chicken stock. When cold, add mayonnaise and whipped cream. Stir until thick and fold in the chicken mixture. Pack into individual molds or an 8-cup ring. Yield: 8 to 10 servings. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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