|2||Envelopes unflavored gelatin|
|1 cup||Cold water|
|1 can||(10.5-oz) condensed cream of celery soup|
|2 tablespoons||Freshly squeezed lemon juice|
|1 teaspoon||Instant minced onion|
|1 cup||Salad dressing|
|2 tablespoons||Diced pimiento|
|1 cup||Diced celery|
|2 cups||Diced; cooked chicken|
Sprinkle gelatin on the water in a 2-½ quart saucepan. Place over moderate heat, stirring constantly, until gelatin is dissolved (about 3 minutes). Remove from heat; stir in undiluted cream of celery soup, salt, lemon juice, instant minced onion, and salad dressing; beat until smooth.
Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Add pimiento, celery, and chicken. Mix well and spoon into a 6 cup loafpan or mold. Chill until firm. Unmold on salad greens. Yield: 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .
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