| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Salad |
12 |
Servings |
INGREDIENTS
| 6 |
c |
Cooked diced chicken |
| 1 |
pt |
Mayonnaise |
| 4 |
|
Hard-boiled eggs; diced |
| 2 |
c |
Diced celery |
| 2 |
c |
Hot chicken broth |
| 3 |
pk |
Unflavored gelatin |
| 1/2 |
c |
Water |
| 3 |
tb |
Diced sour pickles |
| 1 |
|
Lemon; juice of |
| 1 |
c |
Chopped pecans |
|
|
Red pepper; salt & black pepper to taste |
|
|
Lettuce leaves |
|
|
Mayonnaise |
INSTRUCTIONS
Dissolve gelatin in water. Combine with hot chicken broth & lemon juice.
Mix chicken, eggs, celery, pecans & pickles together. Stir in mayonnaise &
seasonings. Add broth-gelatin mixture slowly. Pour into a 9x13-inch dish &
place in refrigerator. When set, cut in squares & serve on lettuce leaves
with mayonnaise.
MRS JAMES D. PETERSON, JR.
MARKS, MS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”