Chicken Salad In Cranberry Ring
|Cranberry juice||2 Cup (32 tbs)|
|Cherry gelatin/Lemon gelatin||2 Tablespoon|
|Ginger ale||1 Cup (16 tbs)|
|Diced cooked chicken||2 Cup (32 tbs)|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Cooked peas||1 Cup (16 tbs)|
|Curry powder||1⁄2 Teaspoon|
|French dressing||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Lettuce||1 Cup (16 tbs)|
Combine 1 cup water and cranberry juice in saucepan; bring to a boil.
Add gelatin; stir until dissolved.
Add ginger ale; pour into 1 1/2-quart ring mold.
Chill until firm.
Combine chicken, rice, celery and peas in bowl; chill.
Mix salt, curry powder, French dressing and sour cream; fold into chicken mixture.
Unmold cranberry ring onto platter of lettuce; spoon salad into ring.