Title: Curried Chicken-Cheese Pie
Categories: Appetizer Southern
Yield: 24 Servings

2	pk	Gelatin, unflavored
1	c	Milk
2		Bouillon cubes, chicken
2		Eggs; separated
1/2	ts	Accent
2	ts	Curry powder
3	c	Cottage cheese, creamed
2	tb	Lemon juice
2	c	Chicken; cooked, choppd fine
1/4	c	Chutney
1/4	c	Pimiento; diced
2	tb	Onion; minced
1	c	Cream, heavy; whipped
		Radishes and scallions

Sprinkls gelatin over milk in saucepan; add bouillon cubes and egg yolks, mixing well. Place over low heat, and stir constantly until gelatin and bouillon cubes dissolve and mixture thickens slightly (about 5 minutes). Remove from heat; stir in Accnet and curry powder.

Sieve or beat cottage cheese at high speed of electric mixer until smooth; stir into gelatin mixture. Stir in lemon juice, chicken, chutney, pimiento, and onion. Chill, if necessary, until mixture mounds slightly when dropped from a spoon.

Beat egg whites until stiff but not dry; fold into gelatin mixture. Fold in whipped cream. Spoon into an 8" springform pan, and garnish pie with radishes and scallions before serving.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.

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