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Add a photoRaciónes: 8
Ingredientes
- 1 pkg. lemon Jello
- 1 1/2 c. chicken stock
- 3/4 c. diced celery
- 1/4 c. green pepper
- 4 Large eggs, hard boiled, minced
- 3/4 teaspoon salt
- Dash of pepper
- 1 c. mayonnaise
- 2 tbsp. vinegar
- 1 (7 ounce.) can tuna fish
- Pimento for color; optional
Direcciones
- Heat 1/2 c. chicken stock. Add in Jello, stirring till dissolved. Remove from heat and stir in remaining 1 c. stock. Refrigeratetill mix is consistency of beaten egg white. Then blend mayonnaise and vinegar and add in to gelatin mix. Mix tuna, celery, green pepper and Large eggs and add in to gelatin mix. Put into greased loaf pan and chill; can be prepared the night before. (Chicken can be substituted for tuna fish; 2-3 boned chicken breasts equal 7 oz canned chicken.) Unmold and slice to serve with garnish. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 8 servings | |
| Calories 334 | |
| Calories from Fat 249 | 75% |
| Total Fat 28.05g | 35% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 624mg | 26% |
| Potassium 149mg | 4% |
| Total Carbs 12.88g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 9.69g | 6% |
| Protein 8.44g | 14% |
