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Williamsburg chicken~ as served at london tow

Yield: 10 Servings

Ingredients:

• 1 Envelope unflavored gelatin
• 2 c Celery diced
• 4 c Chicken cooked diced
• 1/2 c Stuffed olives sliced
• 1 c Canned peas drained
• 2 tb Lemon juice
• 1 1/2 c Mayonnaise Salt & pepper to taste
• 1/3 c Pecans chopped
• 1/4 ts Leaf thyme
• 2 Eggs hard cooked chopped
• 1 1/2 c Chicken broth

Instructions:

Green grapes for garnish Oil Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice salt pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens. Mrs. Harold Cook

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