Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1 each | Envelope unflavored gelatin |
| 2 cups | Celery, diced |
| 4 cups | Chicken, cooked, diced |
| ½ cup | Stuffed olives, sliced |
| 1 cup | Canned peas, drained |
| 2 tablespoons | Lemon juice |
| 1½ cup | Mayonnaise |
| 1 x | Salt & pepper to taste |
| ⅓ cup | Pecans, chopped |
| ¼ teaspoon | Leaf thyme |
| 2 eaches | Eggs, hard cooked, chopped |
| 1½ cup | Chicken broth |
| 1 x | Green grapes for garnish |
| 1 x | Oil |
Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens.
Mrs. Harold Cook