Congealed Broccoli Salad
|Frozen chopped broccoli||20 Ounce|
|Unflavored gelatin||2 Tablespoon|
|Cold water||2⁄3 Cup (10.67 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Mayonnaise||2 Cup (32 tbs)|
|Lemon juice||4 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Garlic powder||1 Dash|
|Hard cooked eggs||4|
Cook broccoli according to package directions; drain well, and set aside.
Soften gelatin in water; set aside.
Bring broth to a boil in a medium saucepan; remove from heat.
Stir in gelatin mixture and next 4 ingredients.
Place drained broccoli and grated eggs in a lightly oiled 13- x 9- x 2-inch baking dish.
Top with gelatin mixture; sprinkle with paprika.
Chill until firm.
Cut into squares, and serve on lettuce leaves.