Henny penny salad mold
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope plain gelatin | |
| ¾ | cup | Cold chicken stock or bouillon |
| ¼ | teaspoon | Salt |
| ¾ | cup | Mayonnaise |
| 1¼ | cup | Cooked; diced chicken |
| 3 | tablespoons | Minced green pepper or pickle |
| 1 | cup | Diced celery |
Directions
Soften gelatin in cold chicken stock. Place over boiling water and stir until dissolved. Cool. Add salt, and gradually stir in mayonnaise. Add chicken, green pepper and celery. Spoon the chicken mixture into mold and chill until firm. Unmold and serve on salad greens.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .