Chicken souffle salad

6 servings

Ingredients

Quantity Ingredient
Newspapers from the 40's to
1 each 3-ounce package lemon-flavored ge1atin
1 cup Hot water
½ cup Cold water
½ cup Mayonnaise
2 tablespoons Lemon juice, fresh, frozen, or canned
1¼ teaspoon Salt 70's
dash Pepper
1½ cup Diced, cooked chicken
½ cup Finely diced celery
⅓ cup Toasted, slivered blanched almonds
¼ cup Chopped pimiento
¼ cup Chopped green pepper
1 teaspoon Grated onion

Directions

KEYWORDS: SJK, SOUFFLE

SOURCE: MY MOTHER'S RECIPE C

FROM : SALLIE KREBS

Dissolve gelatin in hot water. Add cold water, mayonnaise, lemon juice, salt, and pepper. Beat with electric or rotary beater until blended. Pour into refrigerator tray. Quick-chill in freezing unit 15 to 20 minutes, or until firm about 1 inch from edge but soft in the center. Turn into bowl and beat till fluffy. Fold in remaining ingredients. Place in 8½ x 4 ½ x 2 ½-inch loaf pan. Chill till firm. Unmold on bed of curly endive. Decorate top with Christmas tree made of pimiento pieces. Makes 6 to 8 servings.

Submitted By SALLIE KREBS On 03-04-95

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