Thursday, September 6, 2012

MAIN COURSE BUFFET SALAD

This recipe is from a booklet put out years ago by a local dairy.

1 1/2 cups apple cider
2 tbsp unflavored gelatine
1/4 cup cider or salad vinegar
1/4 tsp salt
2 cups cooked ham, minced
1 cup cooked chicken, chopped
3 pimiento peppers, chopped
1 medium dill pickle, chopped
1 pint cream, whipped

Combine gelatine and vinegar, let set 5 minutes.  Heat cider and stir in softened gelatine, stirring until getatine dissolves.  Cool until mixture is consistency of unbeaten egg white.  Add salt and balance of ingredients, including whipped cream.  Turn into large fancy, or individual molds.  Chill until firm. Serve with 1000 Island or French dressing. 10 portions.

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