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| Chicken Almond Supper Salad
1/2 cup of slivered almonds
1/2 teaspoon of butter or margarine
2 envelopes of unflavored gelatin
1 1/2 cup of chicken broth
2 eggs, slightly beaten
1/2 teaspoon of salt
1/4 teaspoon of paprika
a dash of cayenne pepper
1 1/4 cup of diced chicken or turkey
1/2 cup of heavy cream, whipped |
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Toast almonds in butter for 15- 20 minutes. Sprinkle gelatin over 1/2 cup broth to soften. Heat remaining broth slowly, add egg yolks, salt, paprika and cayenne, stirring until slightly thickened. Remove from heat, stir in gelatin and chicken. Chill until partially thickened, fold in almonds and cream. Pour into greased loaf pan or individual molds. Chill until firm. Note: Crab or shrimp mat be substituted for chicken. yield 6 -8 servings
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