Jellied Chicken Loaf
General Foods Corporation, Jell-O Division, Bright Spots for Wartime Meals: 66 Ration-Wise Recipes, 1944
- 1 package lemon Jell-O
- 1 pint hot water
- ½ cup diced cooked chicken
- ½ cup diced cucumber or chopped olives
- ½ cup cooked peas
- ½ cup diced celery
- 1 tablespoon chopped pimiento
- 4 teaspoons vinegar
- 1 tablespoon salad oil
- 1 ¼ teaspoons salt
- Dash of pepper
Dissolve Jell-O in hot water. Chill until slightly thickened. Combine chicken and vegetables with mixture of vinegar, oil, salt, and pepper; let stand to marinate. Fold into slightly thickened Jell-O. Turn into loaf pan 8 × 4 × 3 inches. Chill until firm. Serve in slices on crisp lettuce. Garnish with mayonnaise, if desired. Serves 8.
Jellied Veal Loaf: Substitute ½ cup diced cooked veal for chicken in above recipe. Serve in slices. Or unmold loaf; serve with lettuce cups of mayonnaise topped with bits of pimiento and garnish with celery and slices of unpeeled cucumber.