Categories: Poultry 
      Yield: 10 servings 
  
      1    Envelope unflavored gelatin              Salt & pepper to taste 
      2 c  Celery, diced                     1/3 c  Pecans, chopped 
      4 c  Chicken, cooked, diced            1/4 ts Leaf thyme 
    1/2 c  Stuffed olives, sliced              2    Eggs, hard cooked, chopped 
      1 c  Canned peas, drained            1 1/2 c  Chicken broth 
      2 tb Lemon juice                              Green grapes for garnish 
  1 1/2 c  Mayonnaise                               Oil 
  
  Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken 
  broth. Place over low heat and stir until it dissolves. Cool and stir in 
  lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. 
  Add all other ingredients (except grapes) and pour into pan. Place in 
  refrigerator overnight or for several hours until set. Decorate with halved 
  grapes and serve over salad greens. Mrs. Harold Cook