2 envelopes Knox gelatin
3/4 cup cold water

1/3 cup parsley – chopped
1 1/2 cup salad dressing
1 6-ounce can Milnot [evaporated milk]
1 1/2 teaspoon Accent
3/4 teaspoon salt
1 1/3 cup chicken broth
2 2/3 cup chopped chicken
1 cup chopped celery
1/3 cup almonds


Dissolve Knox gelatin in 2/3 cup cold water.

Blend mayonnaise and milk [Milnot] and set aside.

Add warm broth to gelation and let gel to the consistency of egg whites. Add mayonaise and milk mixture. Then add all other ingredients. Chill


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