| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Salad |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Plain gelatin |
| 2 |
cn |
(large) pineapple chunks; drained (reserve juice) |
| 1 |
c |
Pineapple juice |
| 2 |
c |
Chicken broth |
| 2 |
c |
Diced; cooked chicken |
| 1 |
c |
Diced celery |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Cheddar cheese; cut in 1/2" cubes |
| 1/4 |
ts |
Ground ginger |
| 1 |
|
Hard boiled egg; chopped |
| 1 |
c |
Dairy sour cream |
| 3 |
tb |
Confectioner's sugar |
| 1/4 |
ts |
Ground ginger |
INSTRUCTIONS
DRESSING
Soften gelatin in pineapple juice. Heat broth to boiling. Add gelatin and
stir until dissolved. Chill until partially thickened. Fold in remaining
salad ingredients. Turn into large mold or individual molds and chill until
firm. Serve on salad greens. Blend ingredients for the dressing and serve
with the salad. Garnish with cherry tomatoes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”