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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Holiday Chicken Aspic Salad Recipe

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This recipe for Holiday Chicken Aspic Salad is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:
 

Tomato Aspic Layer


Ingredients:  
Ingredients:  
4 cups V8 Juice, ¼ cup chopped celery leaves, ⅓ cup chopped onion, 2 T. brown sugar, 4 whole cloves, 2 envelopes unflavoured gelatin, ¼ cup cold water, 3 T. lemon juice, 1 cup finely diced celery

Directions:
Directions:
Combine the juice, celery leaves, onion, brown sugar and cloves in a saucepan. Simmer over low heat 5 minutes. While mixture is simmering, soften gelatin in cold water in a large bowl. Add the hot mixture and stir. Add lemon juice. Refrigerate until partial set, then fold in celery and pour into a cold. Refrigerate at least 4 hours or until set.
 

Chicken Layer


Ingredients:  
Ingredients:  
1 envelope unflavoured gelatin, 1/4 cup cold water, 1 cup mayonnaise, 1/2 cup water, 3 T. lemon juice, 2 cups diced cooked chicken, 1/2 cup diced celery, 2 T. chopped parsley

Directions:
Directions:
Soften the gelatin in cold water; stir over hot water until dissolved. Blend in mayonnaise, water and lemon juice. Mix in chicken, celery and parsley. Spoon over tomato aspic layer and chill until set.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
From the Mom Moore cookbook.

 

 

 

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