 |
|
|
|
 |
|
 |
| |
| Home -> [Chicken, Poultry] -> [London town public house williamsburg chicken Recipe] |
London town public house williamsburg chicken
|
| Artist: |
_ |
Yield: |
10 |
| Categories: |
Chicken, Poultry |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1
| | Envelope Unflavored Gelatin | | 2
| cup | Celery, Diced | | 4
| cup | Chicken, Cooked, Diced | | 1/2
| cup | Stuffed Olives, Sliced | | 1
| cup | Canned Peas, Drained | | 2
| tbsp | Lemon Juice | | 1 1/2
| cup | Mayonnaise | | | Salt & Pepper To Taste | | 1/3
| cup | Pecans, Chopped | | 1/4
| tsp | Leaf Thyme | | 2
| | Eggs, Hard Cooked, Chopped | | 1 1/2
| cup | Chicken Broth | | | Green Grapes For Garnish | | | Oil |
|
Procedures:
| 1 | Oil a 10" x 13" pan. | | 2 | Soften the gelatin in a little cold water or chicken broth. | | 3 | Place over low heat and stir until it dissolves. | | 4 | Cool and stir in lemon juice, salt, pepper and thyme. | | 5 | Ix well into the broth and mayonnaise. | | 6 | Add all other ingredients (except grapes) and pour into pan. | | 7 | Place in refrigerator overnight or for several hours until set. | | 8 | Decorate with halved grapes and serve over salad greens. |
|
|
|
|
|
|
|
|
|
|
