Chicken Salad Mold - cooking recipe

Ingredients

1 pkg. (3 oz.) lemon jello
1 3/4 c. warm chicken stock, free from fat
dash of cayenne
3 Tbsp. vinegar
1/2 tsp. salt
1 c. celery, chopped
1 c. chicken, cut in small pieces

Preparation

Dissolve jello in warm stock.
Chill. Combine cayenne, vinegar, salt, celery and chicken.
When jello is slightly thickened, fold in chicken mixture.
Turn into loaf pan.
Chill until firm.
Unmold on crisp lettuce.
Garnish with mayonnaise. Serves 6.
(I used 1 jalapeno pepper, chopped extra fine.)