1 package unflavored gelatin
1/2 cup cold chicken stock or bouillon
1/2 tsp salt
2 tbsp lemon juice
1/4 cup pineapple syrup
1 1/4 cup diced cooked chicken
1/2 cup canned crushed pineapple, drained
1/2 cup diced celery
toasted slivered almonds

Soften gelatin in cold chicken stock. Add hot stock and salt and stir until dissolved. Add lemon juice and pineapple syrup. Chill until consistency of unbeaten egg whites. Fold in chicken, pineapple and celery. Turn into loafpan or individual molds and chill until firm. Un-mold and garnish with toasted slivered almonds. Makes 6 servings of Molded Chicken Loaf.