People always came to the Exchange for chicken salad, tomato aspic, deviled eggs- the perfect Southern luncheon- and they still do. They look quite pretty together on a plate. I did change the traditional recipe for tomato aspic- this tastes more like Bloody Marys.
Tomato Aspic
3 envelopes Knox unflavored gelatin
3 cups cold tomato juice, divided
2 cups tomato juice, heated to boiling
1/4 cup lemon juice
2 tablespoons sugar
1 1/2 teaspoons Worcestershire sauce
4 to 6 dashes hot pepper sauce
Sprinkle gelatin over 1 cup cold tomato juice in large bowl; let stand 1 minute. Add hot tomato juice and stir until gelatin is completely dissolved, about 5 minutes. Stir in remaining tomato juice, lemon juice, sugar, Worcestershire sauce and hot pepper sauce. Pour into sheet pan. Refrigerate until firm, about 4 hours. Makes 10 servings.
Chicken Salad
12 pieces boneless skinless chicken breast
1 1/2 cups finely chopped celery
2 cups heavy mayonnaise
lemon pepper seasoning
salt to taste
pepper to taste
Lightly season chicken breast with lemon pepper seasoning. Bake breast in oven at 350 degrees for a halfhour, remove from oven, cool breast down. Cut into chunks, add finely chopped celery, fold in mayonnaise, add salt and pepper to taste. Chill salad for 3 to 4 hours. Makes 10 servings.
Deviled Eggs
1 dozen eggs
3 tablespoons sweet pickle relish
2 teaspoons honey mustard
6 tablespoons heavy mayonnaise
salt to taste
ground black pepper to taste
Boil eggs on medium flame for approximately 20 minutes. Peel eggs under cold running water, slice in half and remove yolk. Place yolk in a small bowl and combine with sweet pickle relish, honey mustard and heavy mayonnaise. Season to taste with salt and pepper. Chill for a couple of hours to allow the flavors to blend. Place filler into a baker’s piping bag and fill the halved egg whites. Makes 10 servings.
Place a bed of mesclun lettuce on a dinner plate. Place chicken salad in the middle of the bed of lettuce, cut the Tomato Aspic into small triangles and surround the chicken salad. Add deviled eggs. Serve with a dinner roll, butter and your favorite salad dressing.
