RECIPES

Jellied Chicken & Ham Salad*

Ingredients
2 cups of chopped chicken, 2 cups of chopped ham, 1 1/2 cups of chicken broth well seasoned, 1 tbsp. of gelatine softened in 1/4 of a cup of cold water, 1 tsp. of lemon juice, 1/2 tsp. of onion juice, 1/2 a cup of canned peas, 1/2 a cup of diced cooked carrots, salad dressing and lettuce.

Method
Heat broth and gelatine, add chicken, ham, peas, carrots and the lemon and onion juices. Turn into moulds and chill, unmold and serve on lettuce leaves with salad dressing.

Devilled Egg Salad*

Ingredients
1 envelope of unflavoured gelatine, 1/2 a cup of cold water, 4 hard boiled eggs, 2 tsp. of prepared mustard, 1/4 of a cup of mayonnaise, 1/4 of a cup of sliced stuffed olives, 1/4 of a tsp. of salt, 1/3 of a cup of chopped celery, 2 tbsp. of relish, 2/3 of a cup (small can) of evaporated milk, 2 tbsp. of lemon juice. 

Method
Soften gelatine in water, heat over hot water till it is dissolved, cool, put eggs through food mill and add to gelatine. Stir in mustard, mayonaise, olives, salt, celery and relish. Chill to consistency of unbeaten egg whites. Chill milk in refrigerator tray till soft ice crystals form around edges of tray (10-15 mins.) whip till stiff, add lemon juice and whip till very stiff. Fold into egg mixture. Spoon into 3 cup mold. Chill 2-3 hours. Unmold on lettuce and garnish with olives and tomatoes.

Frozen Fruit Salad*

Ingredients
6 oz. cream cheese, 1/2 a cup of mayonnaise, 1 tbsp. of grated lemon peel, 1 med. can of fruit cocktail, 2 cups of marshmallows, 1 cup of cream, 2 tbsp. of powdered sugar.

Method
Soften cream cheese and blend with mayonnaise and grated lemon peel. Stir in fruit cocktail and marshmallows cut into small pieces. Whip cream and powdered sugar until stiff. Fold into fruit mixture. Pour into loaf pan lined with waxed paper. Freeze for 4 hours or until firm. Unmold and cut into 8-10 slices. Serve immediately with salad greens.

Guacamole Salad*

 Ingredients
2 large avocados peeled and cored, 1 tbsp. of onion finely chopped, 1 tbsp. of olive oil, 1 tbsp. of vinegar, salt and pepper to taste, hot pepper if desired.

Method
Place avocados in a bowl, chopped into small pieces, add all ingredients and mix. Serve as side dish.

* Source: Permanent Mission of Belize to the OAS.