Recipe - Henny Penny Salad Mold

1 Envelope plain gelatin
Three fourths cup Cold chicken stock or
bouillon
One fourth teaspoon Salt
Three fourths cup Mayonnaise
1 One fourth cup Cooked; minced chicken
3 tablespoon Minced green pepper or
pickle
1 cup Diced celery

Soften gelatin in cold chicken stock. Place over boiling water and stir
until dissolved. Cool. Add salt, and gradually stir in mayonnaise. Add
chicken, green pepper and celery. Spoon the chicken mixture into mold and
chill until firm. Unmold and serve on salad greens.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.