Sweet Sour Chicken Mold Recipe
Ingredients
| Sour cream sauce mix | 2 1⁄2 Ounce (2 Packages, Each Enough For 1 Cup Sauce) | |
| Lemon flavored gelatin | 6 Ounce (2 Packages Of 3 Ounces Each) | |
| Boiling water | 2 Cup (32 tbs) | |
| Cold water | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Dried dill weed | 1 Teaspoon | |
| Green pepper | 1 Medium, seeded and quartered | |
| Cucumber | 1 Medium, peeled, quartered, and seeded | |
| Carrot | 1 Small, sliced | |
| Canned boned chicken | 10 Ounce, drained and cut up (2 Cans Of 5 Ounce Each) | |
| Assorted fresh vegetables | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1583 Calories from Fat 342
% Daily Value*
Total Fat 37 g56.7%
Saturated Fat 7.7 g38.4%
Trans Fat 0 g
Cholesterol 200 mg66.7%
Sodium 4001.5 mg166.7%
Total Carbohydrates 243 g80.8%
Dietary Fiber 10.3 g41.1%
Sugars 176.7 g
Protein 84 g168.1%
Vitamin A 246.9% Vitamin C 252%
Calcium 21.2% Iron 19.6%
*Based on a 2000 Calorie diet
Directions
Prepare sauce mix according to package directions (including letting stand 10 minutes).
Dissolve gelatin in boiling water; add sour cream sauce, cold water, lemon juice, and dillweed.
Beat till blended.
Chill till partially set.
Place green pepper, cucumber, and carrot in blender container; cover with cold water.
Cover; blend just till coarsely chopped.
Drain well; stir chopped vegetables and chicken into gelatin mixture.
Turn into 7 1/2 cup ring mold.
Chill till firm.
Before serving:
Unmold and fill center with fresh vegetables.
Makes 8 servings.
Chef
