Chicken Souffle Salad Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
KEYWORDS: SJK, SOUFFLE
SOURCE: MY MOTHERS RECIPE C
Newspapers from the 40s to,
-70: s,
FROM : SALLIE KREBS
1 each: 3-ounce package,
ds Pepper,
-lemon-flavored ge1atin,
1 1/2 cup: Diced, cooked chicken
1 cup: Hot water,
1/2 cup: Finely diced celery,
1/2 cup: Cold water,
1/3 cup: Toasted, slivered blanched
1/2 cup: Mayonnaise,
-almonds,
2 T: Lemon juice, fresh, frozen,
1/4 cup: Chopped pimiento,
-or canned,
1/4 cup: Chopped green pepper,
1 1/4 t: Salt,
1 t: Grated onion,
Directions:
Dissolve gelatin in hot water. Add cold water, mayonnaise, lemon
juice, salt, and pepper. Beat with electric or rotary beater until
blended. Pour into refrigerator tray. Quick-chill in freezing unit 15
to 20 minutes, or until firm about 1 inch from edge but soft in the
center. Turn into bowl and beat till fluffy. Fold in remaining
ingredients. Place in 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Chill till
firm. Unmold on bed of curly endive. Decorate top with Christmas tree
made of pimiento pieces. Makes 6 to 8 servings.
Submitted By SALLIE KREBS On 03-04-95
Source from luhu.jp
juice, salt, and pepper. Beat with electric or rotary beater until
blended. Pour into refrigerator tray. Quick-chill in freezing unit 15
to 20 minutes, or until firm about 1 inch from edge but soft in the
center. Turn into bowl and beat till fluffy. Fold in remaining
ingredients. Place in 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Chill till
firm. Unmold on bed of curly endive. Decorate top with Christmas tree
made of pimiento pieces. Makes 6 to 8 servings.
Submitted By SALLIE KREBS On 03-04-95
Source from luhu.jp