½ cup diced celery
2 tablespoons diced pimiento
1 tablespoon finely chopped parsley
Sprinkle gelatine on ½ cup cold water to soften. Heat the remaining water with bouillon cubes until cubes are completely dissolved. Remove from heat. Stir in softened gelatine until thoroughly dissolved. Chill to unbeaten egg white consistency. Fold in chicken and vegetables. Turn into one large mold (4 cup). Chill until firm.
VARIATION:
Pour a thin layer of gelatine and chicken stock mixture in a loaf pan and chill until almost firm. Meanwhile, chill remaining gelatine mixture to unbeaten egg white consistency. When the gelatine layer is almost firm, arrange 6 slices of chicken on it; add a little more of the gelatine mixture; chill again. Fold vegetables into remaining chilled mixture and carefully place on the jellied chicken slices. Chill again until mold is firm.
1 Serving Equals 1 Meat Choice
JELLIED MEAT SALAD
6 Servings
1 Serving Equals 1 Meat Choice
1 envelope Knox Unflavored Gelatine