Chicken Cranberry Salad Recipe
Ingredients
| Whole cranberry sauce | 2 Cup (16 tbs) | |
| Pineapple | 2 Cup (16 tbs), crushed | |
| Pecans and walnuts | 1/3 Cup (16 tbs), chopped | |
| 4 env. unflavored gelatin | ||
| Cooked chicken | 2 1/2 Cup (16 tbs), chopped | |
| Celery | 3/4 Cup (16 tbs), finley chopped | |
| Parsley | 3 Tablespoon, chopped | |
| Mayonnaise | 1 1/2 Cup (16 tbs) | |
| Evaporated milk | 3/4 Cup (16 tbs) | |
| Monosodium glutamate and salt to taste | ||
| Rosemary and lemon juice to taste | ||
Directions
MAKING
1) Take a bowl and mix the pecans, pineapple and cranberry sauce together.
2) Take two envelopes of gelatin and soften them first with ½ a cup of coldwater and then dissolve it in hot water.
3) Add the gelatin to the mixture of cranberry and stir in well.
4) Mold the mixture and chill to set.
5) Take a bowl and mix the celery, parsley and chicken.
6) Soften and dissolve the remaining gelatin in ½ cup of cold water and over hot water respectively.
7) Mix the milk, mayonnaise and various seasonings and stir the gelatin in.
8) Add to the chicken mixture and then pour over the cranberry-pineapple sauce.
9) Chill until it becomes firm.
SERVING
10) Unmold it and serve with a garnish of your choice
1) Take a bowl and mix the pecans, pineapple and cranberry sauce together.
2) Take two envelopes of gelatin and soften them first with ½ a cup of coldwater and then dissolve it in hot water.
3) Add the gelatin to the mixture of cranberry and stir in well.
4) Mold the mixture and chill to set.
5) Take a bowl and mix the celery, parsley and chicken.
6) Soften and dissolve the remaining gelatin in ½ cup of cold water and over hot water respectively.
7) Mix the milk, mayonnaise and various seasonings and stir the gelatin in.
8) Add to the chicken mixture and then pour over the cranberry-pineapple sauce.
9) Chill until it becomes firm.
SERVING
10) Unmold it and serve with a garnish of your choice
Chef
