Chicken souffle salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Newspapers from the 40's to | ||
| 1 | each | 3-ounce package lemon-flavored ge1atin |
| 1 | cup | Hot water |
| ½ | cup | Cold water |
| ½ | cup | Mayonnaise |
| 2 | tablespoons | Lemon juice, fresh, frozen, or canned |
| 1¼ | teaspoon | Salt 70's |
| dash | Pepper | |
| 1½ | cup | Diced, cooked chicken |
| ½ | cup | Finely diced celery |
| ⅓ | cup | Toasted, slivered blanched almonds |
| ¼ | cup | Chopped pimiento |
| ¼ | cup | Chopped green pepper |
| 1 | teaspoon | Grated onion |
Directions
KEYWORDS: SJK, SOUFFLE
SOURCE: MY MOTHER'S RECIPE C
FROM : SALLIE KREBS
Dissolve gelatin in hot water. Add cold water, mayonnaise, lemon juice, salt, and pepper. Beat with electric or rotary beater until blended. Pour into refrigerator tray. Quick-chill in freezing unit 15 to 20 minutes, or until firm about 1 inch from edge but soft in the center. Turn into bowl and beat till fluffy. Fold in remaining ingredients. Place in 8½ x 4 ½ x 2 ½-inch loaf pan. Chill till firm. Unmold on bed of curly endive. Decorate top with Christmas tree made of pimiento pieces. Makes 6 to 8 servings.
Submitted By SALLIE KREBS On 03-04-95