Bowling Night Salad Recipe
Ingredients
| Broiler fryer | 1 , cut up | |
| Water | 3 Cup (48 tbs) | |
| Onion | 1⁄2 Small, sliced | |
| Celery tops | 1⁄4 Cup (4 tbs) (Few Are Required) | |
| Salt | 1 1⁄2 Teaspoon | |
| Peppercorns | 3 | |
| Unflavored gelatin | 1 Tablespoon (1 Envelope) | |
| Apple juice | 1⁄4 Cup (4 tbs) | |
| Mayonnaise/Salad dressing | 1⁄2 Cup (8 tbs) | |
| Diced celery | 1⁄4 Cup (4 tbs) | |
| Chopped toasted slivered almonds | 2 Tablespoon | |
| Chopped stuffed green olives | 2 Tablespoon | |
| Boston lettuce | 1 |
Directions
Combine chicken, water, onion, celery tops, salt and peppercorns in a kettle; cover.
Simmer 1 hour, or until chicken is very tender; remove from broth.
Strain broth into a 2 cup measure.
Soften gelatin in apple juice in a medium size saucepan; stir in 1 1/2 cups of the broth. (Chill any remaining broth to add to soup for another meal.)
Heat gelatin mixture slowly, stirring constantly, until gelatin dissolves; remove from heat.
Cool.
Pull skin from chicken and take meat from bones; dice fine. (There should be about 2 cups.)
Blend mayonnaise or salad dressing into gelatin mixture in saucepan; pour into an ice cube tray.
Freeze 20 minutes, or until firm about 1 inch in from edges.
Spoon into a chilled large bowl; beat until fluffy thick.
Fold in diced chicken, celery, almonds and olives.
Spoon into 3 individual molds.
Chill several hours or until firm.
Salad can be eaten from the mold, or un molded onto a lettuce lined plate and garnished with melon crescents.
Simmer 1 hour, or until chicken is very tender; remove from broth.
Strain broth into a 2 cup measure.
Soften gelatin in apple juice in a medium size saucepan; stir in 1 1/2 cups of the broth. (Chill any remaining broth to add to soup for another meal.)
Heat gelatin mixture slowly, stirring constantly, until gelatin dissolves; remove from heat.
Cool.
Pull skin from chicken and take meat from bones; dice fine. (There should be about 2 cups.)
Blend mayonnaise or salad dressing into gelatin mixture in saucepan; pour into an ice cube tray.
Freeze 20 minutes, or until firm about 1 inch in from edges.
Spoon into a chilled large bowl; beat until fluffy thick.
Fold in diced chicken, celery, almonds and olives.
Spoon into 3 individual molds.
Chill several hours or until firm.
Salad can be eaten from the mold, or un molded onto a lettuce lined plate and garnished with melon crescents.
Chef
