Monday, July 24, 2006

Recipe: Chicken Mousse

A hearty, flavourful entrée for hot summers or busy, meeting-filled days.

1 package of Jello Lemon or Orange-Pineapple Gelatin
1/2 tsp salt
1.75 c. boiling chicken broth (or 2 boullion cubes)
1 cup boned cooked chicken, drained and diced
dash of cayenne
2 tbsp vinegar
1/3 c. whipped cream
1/2 c. mayonnaise
1 cup finely chopped celery
1 tbsp chopped piminto

Dissolve Jell-o and salt in boiling broth. Add cayenne and vinegar and chill until very thick. Fold whipped cream and mayonnaise into gelatin, blending well. Then fold in remaining ingredients. Pour into a 1-quart mould or individual moulds. Chill until firm. Unmould.
For a more decorative salad, pour 1/4 c. gelatin into a 1-quart ring mould before adding cream and mayonnaise, arrange additional pimiento in gelatin, and chil until set but not firm. Then gently spoon Chicken Mousse into mould and chill until firm.
Can also be made with ham, salmon, or tuna!

1 comment:

Lois said...

YAAAARRRK!! >_< Who thinks of recipes like this??