- 1 tablespoon [15 mL] unflavoured gelatine
- 1/2 teaspoon [2.5 mL] salt
- Dash of poultry seasoning
- 3/4 cup [190 mL] small curd cottage cheese
- 1/4 cup [60 mL] celery, finely chopped
- 1 cup [250 mL] milk
- Dash of pepper
- 1 cup [250 mL] finely diced cooked chicken
- 1/4 cup [60 mL] mayonnaise
- 2 tablespoons [30 mL] finely chopped onion
- Salad Greens
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- Sprinkle gelatine over milk in saucepan.
- Dissolve gelatine over low heat.
- Remove from heat.
- Stir in salt, pepper and poultry seasoning.
- Chill, stirring occasionally, until mixture resembles unbeaten egg white.
- Fold in remaining ingredients.
- Turn into a 3-cup [750 mL] mould or individual moulds.
- Chill until set.
- Unmould on crisp salad greens.
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