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Show Holiday For Leftovers There's nothinjj that pleases the creative homemaker more than to prepare a pristine fresh party dish out of dobs and dabs that line the refrigerator after a few big holiday dinners and parties. A cup worth of cooked poultry, pecans from the festive nut bowl, a touch of pickle relish, a bit of crushed pineapple, a package of lemon-flavored lemon-flavored gelatin contributed by the kitchen supply shelf and you're practically set for this delicious and substantial molded salad entree. Molded Holiday Potpourri 1 package lemon-flavored .i cup finely diced celery gelatin 1 tablespoon chopped pimento A teaspoon salt 1 tablespoon chopped parsley Dash of pepper cup drained canned crushed Dash of paprika pineapple cups hot chicken consomme' 'i cup coarsely chopped 2 tablespoons vinegar pecans ZA cup mayonnaise 2 tablespoons sweet pickle 1 cup diced cooked chicken or relish turkey Dissolve gelatin, salt, pepper, and paprika in hot chicken consomme. Add vinegar and mayonnaise; blend well. Chill until slightly thickened. Then fold in remaining ingredients. Tour into 1 -quart mold or individual individ-ual molds. Chill until firm. Unmold on crisp lettuce. Garnish with additional addi-tional mayonnaise and radish roses, if desired. Makes C servings. If desired, use 1 cups boiling water and 2 chicken bouillon cubes; omit salt. |