Molded chicken salad #2

Yield: 6 Servings

Measure Ingredient
2 Envelopes unflavored gelatin
1 cup Cold water
1 can (10.5-oz) condensed cream of celery soup
½ teaspoon Salt
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
Salad greens

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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