Congealed Chicken Salad Food

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CONGEALED CHICKEN SALAD



Congealed Chicken Salad image

A wonderful salad for holiday parties. Serve with plenty of crackers.

Provided by Fay

Categories     Salad

Time 2h10m

Yield 12

Number Of Ingredients 6

1 (4 pound) whole chicken
½ cup chopped sweet pickle
1 cup mayonnaise
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of mushroom soup
2 (.25 ounce) envelopes unflavored gelatin

Steps:

  • In a large pot, boil chicken until done, drain and cool. Remove skin and bones and chop meat into small pieces. In a bowl, combine chicken, pickles and mayonnaise.
  • In a saucepan, heat soup and gelatin until gelatin dissolves. Remove from heat and add cream cheese. Stir until smooth.
  • Add chicken, pickles and mayonnaise to cream cheese mixture and mix until smooth. Pour into a greased mold and chill until firm.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 5.1 g, Cholesterol 93.9 mg, Fat 33.3 g, Protein 24 g, SaturatedFat 9.6 g, Sodium 421.9 mg, Sugar 2.9 g

CONGEAL SALAD



Congeal Salad image

This is a dessert that my family has been making for years.

Provided by Laurel

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Yield 9

Number Of Ingredients 10

1 (6 ounce) package fruit flavored Jell-O® mix
1 (8 ounce) package cream cheese, softened
32 ounces large curd cottage cheese
1 (15.25 ounce) can fruit cocktail, drained
1 (20 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin orange segments
1 apple - peeled, cored and diced
1 banana, peeled and sliced
1 (10 ounce) jar maraschino cherries, drained
1 cup chopped walnuts

Steps:

  • Prepare gelatin according to package directions, substituting 1 cup cold water with 1 cup crushed ice. Place gelatin into freezer until almost congealed.
  • Place cream cheese in a bowl and beat until smooth. Fold cream cheese into gelatin. Add cottage cheese, fruit cocktail, pineapple, oranges, apples, banana, cherries and walnuts. Mix well.
  • Pour into mold or dish and refrigerate until completely set.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 62.4 g, Cholesterol 42.3 mg, Fat 21.9 g, Fiber 3.1 g, Protein 18.6 g, SaturatedFat 9.1 g, Sodium 530.7 mg, Sugar 18.2 g

CRANBERRY CONGEALED SALAD



Cranberry Congealed Salad image

Before you begin, gather ingredients and equipment. Measure out ingredients.

Provided by Alton Brown

Categories     side-dish

Time 7h5m

Yield 24 ounces; enough for 8 side servings

Number Of Ingredients 9

2 ounces pecan halves
6 ounces (by weight) light agave syrup
6 ounces (by weight) honey
2 ounces 100 percent cranberry juice (see Cook's Note)
2 ounces freshly-squeezed orange juice
1/2 ounce crystalized or candied ginger, finely chopped (about 2 tablespoons)
1/4 teaspoon five-spice powder
1 pound fresh or frozen whole cranberries
Whipped cream, for serving, optional

Steps:

  • Toast the pecans in a medium saucepan over medium-low heat. Once they darken a bit and smell nutty, remove to a cutting board and chop roughly once cool.
  • Combine in the same saucepan: the light agave syrup, honey, cranberry juice, orange juice, candied ginger and five-spice powder. Bring this mixture to a boil over medium-high heat, then reduce the heat to maintain a simmer for 5 minutes.
  • Add the cranberries to the saucepan, boost the heat to medium and bring to a boil. Reduce the heat to maintain a simmer. Cook for 15 minutes, stirring often, until the cranberries begin to burst open, and the mixture thickens. (I usually use the back of a wooden spoon to pop the berries against the side of the pan.)
  • After 15 minutes (no more or the pectin will start to break down) remove from the heat and stir in the pecans. Set aside to cool for 5 minutes.
  • Spoon the mixture into a 3 1/2-cup silicone mold of your choice, cover with plastic wrap and cool on the counter for 30 minutes. Place on a sheet pan before refrigerating for at least 6 hours. (Overnight would be better.)
  • Turn out of mold and serve as a side or top with whipped cream and serve as dessert.

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