Cucumber Ring With Chicken Filling

Chicken Recipes 'To-Go'

Chicken And Tarragon Recipes

Ingredients:

2 cucumbers, peeled and finely grated
1 small onion, finely grated
4 tbsp lemon juice
1 tbsp fresh parsley, chopped
1 tbsp fresh tarragon, chopped or 1 1/2 ts, p dried
3 tbsp mediu,-dry sherry
2 tbsp plus 1 tsp gelatin
2 cup chicken stock
1 salt and pepper
1 filling:
1 1/4 cup shredded chicken
1 cup chopped celery
1 finely chopped scallion
2 tbsp lemon juice
3 tbsp mayonnaise

Instructions:

salt and pepper

In large bowl, thoroughly mix cucumber, onion, lemon juice, parsley
and tarragon. Pour sherry into medium-size bowl, sprinkle in the
gelatin, let soften for a few minutes. Bring stock to boil, pour over
gelatin and stir until dissolved, then turn into cucumber mixture,
mix thoroughly, season to taste, pour into 5 cup ring mold, chill
until set. Prepare filling by combining all ingredients and mixing
well. Turn cucumber mold out onto dish and fill center with chicken
salad. Serve with rounds of toast or hot crunchy bread.

Serves 6 - 8

This refreshing dish even tastes as if it is good for you. A most
appropriate starter (or even a light lunch dish, served with a
salad), for Pisces, the most fluid of all the water signs, who will
naturally respond to the rhythmic curves suggested by this shimmering
form.




Servings: 6

 

 

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.



When chickens quit quarreling over their food they often find that there is enough for all of them. I wonder if it might not be the same with the human race.
--------
MARQUIS, Donald


Cucumber Ring With Chicken Filling Recipe provided by Recipes To-Go

 

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“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fance dress ball?”
" Marcel Boulestin (1878-1943)"