Chicken Salad Mold

• 10 eggs, hard-boiled and chopped fine
• 4 c. cooked chicken, finely cut
• 1/2 c. finely cut green pepper
• 1/2 c. finely cut green onions
• 1/2 c. pimento
• 1 c. chopped celery
• 2 Tbsp. plain gelatin
• 1/2 c. cream cheese
• 1 c. mayonnaise
• 1/2 lb. bacon, fried crisp and broken into pieces
• 2 Tbsp. bacon drippings
• 1 1/2 tsp. salt

1. Combine plain gelatin in 1/2 cup cold water and set aside for 5 minutes.
2. Then in double boiler combine gelatin, cream cheese and mayonnaise.
3. Heat until smooth.
4. Add bacon.
5. Mix chicken mixture, mayonnaise mix and bacon bits, plus 2 tablespoons of bacon drippings.
6. Blend well and add salt.
7. Mix well and let stand in refrigerator 7 to 8 hours.
8. Can be made the day before.

eggs, chicken, green pepper, green onions, pimento, celery, gelatin, cream cheese, mayonnaise, bacon, bacon drippings, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776902 (may not work)