10 Servings
1 ea Envelope unflavored gelatin
2 c Celery, diced
4 c Chicken, cooked, diced
1/2 c Stuffed olives, sliced
1 c Canned peas, drained
2 T Lemon juice
1 1/2 c Mayonnaise
1 x Salt & pepper to taste
1/3 c Pecans, chopped
1/4 t Leaf thyme
2 ea Eggs, hard cooked, chopped
1 1/2 c 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
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