Two Toned Christmas Salad Recipe
Ingredients
| Cranberries | 3 Cup (16 tbs) | |
| Unflavored gelatin | 3 Tablespoon | |
| Sugar | 2 Cup (16 tbs) | |
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| Cooked chicken | 3 Cup (16 tbs), diced | |
| Salt | 1 Tablespoon | |
| Paprika | 1/2 Tablespoon | |
| 1 c. seeded grapes, halved | ||
| 1/2. c. toasted almonds | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Heavy cream | 1/4 Cup (16 tbs), Whipped | |
Directions
MAKING
1. In a bowl, dissolve one tablespoon of gelatin in half a cup of water
2. In a saucepan, add the cranberries and one cup of water and cook till soft, for about fifteen minutes
3. Add the gelatin and two cups of sugar to the berries, pour into the bottom of an oiled six cup ring mould and refrigerate
4. Dissolve two tablespoons of gelatin with one cup of water; stir in the chicken broth and the rest of the ingredients to it
5. Pour the chicken broth mixture itno the congealed cranberroes and refrigerate
SERVING
6. Remove from the mould and serve with greens
1. In a bowl, dissolve one tablespoon of gelatin in half a cup of water
2. In a saucepan, add the cranberries and one cup of water and cook till soft, for about fifteen minutes
3. Add the gelatin and two cups of sugar to the berries, pour into the bottom of an oiled six cup ring mould and refrigerate
4. Dissolve two tablespoons of gelatin with one cup of water; stir in the chicken broth and the rest of the ingredients to it
5. Pour the chicken broth mixture itno the congealed cranberroes and refrigerate
SERVING
6. Remove from the mould and serve with greens
Chef
