| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry, Main dish, Londontowne |
10 |
Servings |
INGREDIENTS
| 1 |
|
Envelope unflavored gelatin |
| 4 |
c |
Chicken, cooked, diced |
| 1 |
c |
Canned peas, drained |
| 1 1/2 |
c |
Mayonnaise |
| 1/3 |
c |
Pecans, chopped |
| 2 |
|
Eggs, hard cooked, chopped |
|
|
Green grapes for garnish |
| 2 |
c |
Celery, diced |
| 1/2 |
c |
Stuffed olives, sliced |
| 2 |
tb |
Lemon juice |
|
|
Salt & pepper to taste |
| 1/4 |
ts |
Leaf thyme |
| 1 1/2 |
c |
Chicken broth |
|
|
Oil |
INSTRUCTIONS
Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken
broth. Place over low heat and stir until it dissolves. Cool and stir in
lemon juice, salt, pepper and thyme. ix well into the broth and
mayonnaise. Add all other ingredients (except grapes) and pour into pan.
Place in refrigerator overnight or for several hours until set. Decorate
with halved grapes and serve over salad greens.
Mrs. Harold Cook
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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