Recipe for Chicken Souffle Salad


1 each 3-ounce package lemon-flavored ge1a; tin
1 cup hot water
1/2 cup cold water
1/2 cup mayonnaise
2 tablespoon lemon juice, fresh, frozen, or cann; ed
1 1/4 teaspoon salt
1 dash pepper
1 1/2 cup diced, cooked chicken
1/2 cup finely diced celery
1/3 cup toasted, slivered blanched almonds
1/4 cup chopped pimiento
1/4 cup chopped green pepper
1 teaspoon grated onion


Dissolve gelatin in hot water. Add cold water, mayonnaise, lemon juice, salt, and pepper. Beat with electric or rotary beater until blended. Pour into refrigerator tray. Quick-chill in freezing unit 15 to 20 minutes, or until firm about 1 inch from edge but soft in the center. Turn into bowl and beat till fluffy. Fold in remaining ingredients. Place in 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Chill till firm. Unmold on bed of curly endive. Decorate top with Christmas tree made of pimiento pieces. Makes 6 to 8 servings.

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