| 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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