| |
A good salad to make with leftover cooked turkey. Serve as a buffet specialty or for luncheon.
|
|
What You Need:
(To Serve: 4 - 6)
|
|
|
|
1 envelope unflavored gelatin
¼ cup cold chicken broth or water
½ cup boiling chicken broth or water
1 tablespoon fresh lemon juice
1 teaspoon salt
1 tablespoon Worcestershire sauce
1½ cups diced cold, cooked white meat of turkey
½ cup diced celery
½ cup diced green pepper
½ cup mayonnaise
½ cup sour cream
Few drops Tabasco sauce
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Soften gelatin in chicken broth or water in a medium bowl.
|
2. Add boiling broth or water, lemon juice, salt, and Worcestershire sauce; stir to dissolve.
|
3. Chill until partially set.
|
4. Fold in remaining ingredients and turn into a 4-cup mold.
|
5. Refrigerate several hours until firm.
|
6. Unmold on a chilled plate over lettuce leaves, if desired.
|
|
|
|
|
