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| 2 1/2 Tasse | Diced cooked chicken |
| 2 Tasse | celery chopped |
| 1 Tasse | Sliced white grapes |
| 1/2 Tasse | Slivered toasted almonds |
| 1/2 Tasse | Finely chopped sweet pickles |
| 2 Esslöffel | parsley minced |
| 4 | eggs hard-boiled, chopped |
| 1 Teelöffel | salt |
| 1 1/2 Esslöffel | gelatin Unflavored |
| 4 Esslöffel | water |
| 1/2 Tasse | Hot chicken stock |
| 1 Tasse | mayonnaise |
| 1/2 Tasse | Whipping cream whipped |
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Combine chicken, celery, grapes, almonds, pickles, parsley, eggs, and salt. Soak gelatin in cold water for 5 minutes and dissolve in hot chicken stock. When cold, add mayonnaise and whipped cream. Stir until thick and fold in the chicken mixture. Pack into individual molds or an 8-cup ring. Yield: 8 to 10 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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