Henny penny salad mold

Yield: 4 Servings

Measure Ingredient
1 \N 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

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, .

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