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Williamsburg chicken~ as served at london tow

Yield: 10 Servings

Ingredients:

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

Instructions:

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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