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
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 biscuits.
1 lb ground beef
1 envelope taco seasoning
1 10 oz. can kidney beans
1 cup grape tomatoes, halved
1 head lettuce, shredded
1 12 oz. pkg. shredded cheddar cheese
1 12 oz. bag nacho cheese flavored Doritos, crushed
1 16 oz. bottle Italian salad dressing
Brown ground beeef and add taco seasoning. Simmer according to directions. Place in large bowl and refrigerate until cool. Add beans, tomatoes, lettuce, cheese, and Doritos. Mix well.
Cover with salad dressing. Mix again. Serve almost immediately.
1 1/2 lb. box of elbow macaroni
1/2 bunch of green onions - chopped
1/2 teaspoon salt (or more to taste)
1/2 ea. red, orange, green and yellow peppers. total: 2 whole peppers
2 tsp dijon mustard (generous)
1 1/2 cups Hellman's Mayonnaise
Cook Macaroni in salted water. Drain noodles. While noodles are still hot, mix in mustard and mayonnaise in large bowl.
Mixture should be wet, but not creamy. Stir in Onions and peppers and salt. Mix well.
Taste for salt and mayonnaise content. Add more if needed. Coat top of salad with a sprinkling of celery salt and stir in.
Cover and refrigerate a few hours to allow onion and pepper flavors to permeate.
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