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Prep Time: 18 Minutes Cook Time: 120 Minutes |
Ready In: 138 Minutes Servings: 4 |
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MDM submitted this recipe to the Alexandria, VA TWIG cookbook, A Heritage of Good Tastes. Judging by the Worcestershire sauce spots, she made this often. Serve with melba toast or crackers. Chilling time is in Cooking time field. Ingredients:
2 (1/4 ounce) packages unflavored gelatin |
1/2 cup water, cold |
2 chicken bouillon cubes |
1 cup water, boiling |
2 teaspoons curry powder |
1 1/4 cups mayonnaise |
2 tablespoons lemon juice |
2 tablespoons worcestershire sauce |
1 tablespoon tabasco sauce (or less) |
2 teaspoons pepper (or less) |
10 eggs, hard-boiled |
Directions:
1. Dissolve gelatin in cold water.
2. Dissolve bouillon cubes in boiling water. Bring chicken bouillon to a boil.
3. Add gelatin and stir to dissolve. Allow mixture to cool.
4. Blend remaining ingredients and combine with cooled gelatin mixture. Use blender for a smooth consistency.
5. Pour in 5-cup mold and chill.
6. Serve with melba toast or crackers.
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