Categories: Poultry, Main dish 
      Yield: 10 servings 
  
      1    Envelope unflavored gelatin 
      2 c  Celery, diced 
      4 c  Chicken, cooked, diced 
    1/2 c  Stuffed olives, sliced 
      1 c  Canned peas, drained 
      2 T  Lemon juice 
  1 1/2 c  Mayonnaise 
           Salt & pepper to taste 
    1/3 c  Pecans, chopped 
    1/4 t  Leaf thyme 
      2    Eggs, hard cooked, chopped 
  1 1/2 c  Chicken broth 
           Green grapes for garnish 
           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