Chicken Buffet Molds Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Cold water | 1/2 Cup (16 tbs) | |
| 1 cup mayonnaise or salad dressing | ||
| Cooked chicken | 1 1/2 Cup (16 tbs), canned | |
| 1/2 cup chopped unpared cucumber | ||
| Celery | 1/3 Cup (16 tbs), diced | |
| Onion | 3 Tablespoon, minced | |
| Green olives | 3 Tablespoon, chopped | |
| Pimiento | 1 Tablespoon, diced | |
| Lemon juice | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs), Whipped | |
Directions
GETTING READY
1. In a large cup, pour 1/4 cup cold water and tip in the gelatin to soften.
2. Place the cup over hot water and allow the gelatin to melt naturally.
MAKING
3. When the gelatin has melted, blend the mayonnaise, lemon juice, cooked chicken, chopped cucumber, celery, minced onions, olives, pimiento and salt.
4. Whip the cream well and then fold it into the gelatin mix. Combine the mix well to get a blended mix.
5. Pour this mix into 8 individual molds or serving bowls.
6. Chill till firm
FINALIZING
7. Unmold just before serving
SERVING
8. Garnish the dish with pimiento and olive whirligigs.
1. In a large cup, pour 1/4 cup cold water and tip in the gelatin to soften.
2. Place the cup over hot water and allow the gelatin to melt naturally.
MAKING
3. When the gelatin has melted, blend the mayonnaise, lemon juice, cooked chicken, chopped cucumber, celery, minced onions, olives, pimiento and salt.
4. Whip the cream well and then fold it into the gelatin mix. Combine the mix well to get a blended mix.
5. Pour this mix into 8 individual molds or serving bowls.
6. Chill till firm
FINALIZING
7. Unmold just before serving
SERVING
8. Garnish the dish with pimiento and olive whirligigs.
Chef
