- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
4 servings
suggest servings
| 1 | can | chicken broth | |
| 2 | each | gelatin powder | lemon flavour |
| 1 | cup | water | cold |
| 1 | can | pineapple, canned, crushed | |
| 2 | tablespoons | lemon juice | |
| 1/2 | teaspoon | tarragon leaves | leaves, crushed |
| 1/2 | teaspoon | white pepper | |
| 1 1/2 | cups | chicken breasts | cubed, cooked |
| 1/2 | cup | parsley leaves | chopped |
| 1/4 | cup | sweet red bell pepper |
Bring chicken broth to a boil in small saucepan.
Completely dissolve gelatin in boiling broth.
Add water, pineapple, lemon juice, tarragon and white pepper.
Refrigerate until slightly thickened.
Stir in chicken, celery and red pepper.
Spoon into 4 individual plastic containers or serving dishes.
Refrigerate until firm, about 2 hours.
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 132mg | 5% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 2.0g | |
| Protein 18.0g | 36% |
| Vitamin A | 19% | Vitamin C | 43% | |
| Calcium | 3% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Ideas on the amount of food for serving a crowd of about 100 people....
this recipe would taste a lot better if there were sauteed onions and then baked in the oven for about 20 minutes at 350 degrees. Please don't think me a miss no-it-all, but this recipe was made on Sundays every week for too many years.
Add your comment