Title: Congealed Chicken Salad
Categories: Salad
Yield: 12 Servings

6 c Cooked diced chicken
1 pt Mayonnaise
4 Hard-boiled eggs; diced
2 c Diced celery
2 c Hot chicken broth
3 pk Unflavored gelatin
1/2 c Water
3 tb Diced sour pickles
1 Lemon; juice of
1 c Chopped pecans
Red pepper; salt & black
-pepper to taste
Lettuce leaves
Mayonnaise

Dissolve gelatin in water. Combine with hot chicken broth & lemon juice.
Mix chicken, eggs, celery, pecans & pickles together. Stir in mayonnaise &
seasonings. Add broth-gelatin mixture slowly. Pour into a 9x13-inch dish &
place in refrigerator. When set, cut in squares & serve on lettuce leaves
with mayonnaise.

MRS JAMES D. PETERSON, JR.

MARKS, MS

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.