Sprinkle gelatine on the cold water to soften. Dissolve the softened gelatine in very hot chicken stock to which onion salt has been added. Cool to unbeaten egg white consistency. Beat with rotary beater until fluffy. Fold in whipped evaporated milk and lemon juice. Blend in chicken. Turn into one large mold (6 cup). Chill until firm.
VARIATION:
Use 1½ cups cooked diced turkey instead of chicken.
1 Serving Equals 1 Meat Choice
CHICKEN VEGETABLE MOLD
6 Servings
1 Serving Equals 1 Meat Choice
1 envelope Knox Unflavored Gelatine
2 cups water[10]
2 chicken bouillon cubes
1 cup cooked diced chicken
½ cup cooked or canned peas, well drained