Molded Chicken Loaf
|Unflavored gelatin||1⁄2 Ounce (2 envelopes)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Cooked chicken||4 Cup (64 tbs), diced (cooking instructions follow)|
|Lemon juice||2 Teaspoon|
|Parsley||2 Tablespoon, chopped|
|Celery||3⁄4 Cup (12 tbs), finely chopped|
|Sweet pickle||2 Tablespoon, chopped|
|Pimiento||1⁄4 Cup (4 tbs), chopped|
|Mayonnaise/Salad dressing||1 Cup (16 tbs)|
1 In a bowl, soften gelatin in 1/2 cup chicken broth.
2 In a pan, heat the remaining broth.
3 Add in the gelatin, stirring until dissolved.
4 Add in the chicken.
5 Season to taste.
6 Allow to cool until the mixture begins to thicken.
7 Gradually fold in the remaining ingredients.
8 Pour into a 2-quart loaf pan.
9 Place in the refrigerator and chill for several hours.
10 Carefully unmold on a platter.
11 Serve, garnished with tomato slices and green pepper rings.