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Ingredients:
• 1 tablespoon Knox Gelatine
• 1/2 cup cold water
• 1 cup boiling hot chicken broth
• 2 tablespoons minced green onions (optional)
• 1/4 teaspoon garlic powder
• pinch of celery seed (optional)
• 2 cups cooked chicken, diced
• 1/2 cup celery, finely chopped
• 1 cup mayonnaise
• 1/4 cup chopped pimientos
Preparation:
In a small bowl, soak gelatine in 1/2 cup cold water for 5 minutes. Stir in 1 cup boiling hot chicken broth, garlic powder, and green onions and celery seed (if using).
Combine with mayonnaise, chicken, celery and pimientos.
Pour mixture into 8 individual sized moulds (silicone works well) or 1 large one. Chill for at least 3 hours.
Just before serving, dip mould into hot water for less than 10 seconds, then invert onto serving dish.
Serve with hot cheese baking powder biscuits.
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