Giblet Mold

Prep Time: 30 Minutes

Cook Time: 0 Minutes

Ready In: 30 Minutes

Servings: 16

This recipe was given to me years ago by a dear friend. Sadly she has since passed away. I don't make this very often but it is delicious for those people who enjoy something different. I usually use a few mini bread pans to make it and give it away for gifts during the holidays.

Ingredients:

1 large onion

2 cups cooked chicken gizzards (boil in 3 cups water until tender drain and reserve stock)

4 eggs (hard boiled)

1/4 cup celery leaves

3 (1/4 ounce) packages of knox unflavored gelatin

1/2 cup cold water (set this aside to add later)

1 tablespoon accent seasoning

1 1/4 teaspoons garlic salt

2 tablespoons dried parsley flakes

3 teaspoons prepared mustard

1 tablespoon chicken soup base

1 tablespoon instant chicken bouillon

1 (8 ounce) package cream cheese

add the reserved gelatin

Directions:

1. Mix all of the steps together and pour into buttered molds. Chill for at least 3 hours before serving. When ready to serve unmold onto desired plate and garnish.

By RecipeOfHealth.com