Title: Congealed chicken salad
 Categories: Salad
      Yield: 12 Servings
 
      6 c  Cooked diced chicken
      1 pt Mayonnaise
      4    Hard-boiled eggs; diced
      2 c  Diced celery
      2 c  Hot chicken broth
      3 pk Unflavored gelatin
    1/2 c  Water
      3 tb Diced sour pickles
      1    Lemon; juice of
      1 c  Chopped pecans
           Red pepper; salt & black
           -pepper to taste
           Lettuce leaves
           Mayonnaise
 
  Dissolve gelatin in water. Combine with hot chicken broth & lemon
  juice. Mix chicken, eggs, celery, pecans & pickles together. Stir in
  mayonnaise & seasonings. Add broth-gelatin mixture slowly. Pour into
  a 9x13-inch dish & place in refrigerator. When set, cut in squares &
  serve on lettuce leaves with mayonnaise.
  
  MRS JAMES D. PETERSON, JR.
  
  MARKS, MS
  
  From , the Desoto School Mothers' Assn, Helena-West
  Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,