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Title: Williamsburg Chicken
Categories: Entree Chicken
Yield: 10 Servings

1 Envelope unflavored gelatin
4cChicken, cooked, diced
1cCanned peas, drained
1 1/2cMayonnaise
1/3cPecans, chopped
2 Eggs, hard cooked, chopped
  Green grapes for garnish
2cCelery, diced
1/2cStuffed olives, sliced
2tbLemon juice
  Salt & pepper to taste
1/4tsLeaf thyme
1 1/2cChicken broth
  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

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