Recipe - Confit Of Pork Loin

6 cup Cooked minced chicken
1 pt Mayonnaise
4 Hardboiled eggs; minced
2 cup Diced celery
2 cup Hot chicken broth
3 pack Unflavored gelatin
One half cup Water
3 tablespoon Diced sour pickles
1 Lemon; juice of
1 cup 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 brothgelatin mixture slowly. Pour into a 9x13inch dish &
place in refrigerator. When set, cut in squares & serve on lettuce leaves
with mayonnaise.

MRS JAMES D. PETERSON, JR.

MARKS, MS

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.