142 g (5 oz) packet of lemon jelly
300 ml (1/2 pt) boiling water
juice of 1 lemon
350 g (12 oz) cooked chicken, diced
100 g (4 oz) curd cheese
1 stick celery, chopped
4 thin slices of lemon
300 ml (1/2 pt) boiling water
juice of 1 lemon
350 g (12 oz) cooked chicken, diced
100 g (4 oz) curd cheese
1 stick celery, chopped
4 thin slices of lemon
method
1. Dissolve the jelly in the boiling water and add the lemon juice. Stir well and pour 75 ml (3 fl oz into a cup. Leave the jelly to cool.
2. Mix in the chicken, cheese and chopped celery and put the mixture into a serving dish. Refrigerate until set.
3. If the reserved jelly in the cup has set, melt it by standing the cup in a pan of boiling water.
4. Put the lemon slices on top of the chicken mixture and carefully spoon over the reserved jelly.
5. Leave to set before serving.
2. Mix in the chicken, cheese and chopped celery and put the mixture into a serving dish. Refrigerate until set.
3. If the reserved jelly in the cup has set, melt it by standing the cup in a pan of boiling water.
4. Put the lemon slices on top of the chicken mixture and carefully spoon over the reserved jelly.
5. Leave to set before serving.
serving amount
serves 4
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