2 c. chicken stock
2 tbsp. gelatin
Juice of 2 lemons
2 1/2 c. diced chicken
1/4 c. chopped green pepper
3/4 c. celery, diced
1/4 c. pimento, chopped
Salt
1 tbsp. finely chopped onion
1/2 c. mayonnaise
1/2 c. cream, whipped

Heat chicken stock. Pour over gelatin which was soaked in lemon juice. Cool. Add this mixture and the other ingredients to the mayonnaise and whipped cream. Chill.

I use Baker's Choice Foil Bake Cups and mount them in muffin tins. It is a simple way to get uniform quantities to serve and the corregated cups are attractive molds and very easy to turn out when you are ready to serve.