1 (1 ounce) package lemon flavored Jell-O
1 (8 ounce) package fresh baby spinach leaves
1 cup lite pre-cooked chicken breast meat
2 regular roma (plum) tomatoes, diced
1/4 cup diced onion
1 cup shredded sharp Cheddar cheese
2 tablespoons chopped parsley
1 tablespoon chopped fresh ginger root
1 tablespoon chopped fresh thyme
1 large egg
1/2 cup chopped cooked chicken breast meat
2 (8 ounce) packages cream cheese
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons baking powder
2 tablespoons olive oil
1 cup diced chicken breast meat
1 (2 ounce) can stewed tomatoes with green chile peppers
1 (16 ounce) can shrimp, drained
1 cup sliced mushrooms
1/3 cup chopped onion
4 ounces sliced radishes
Add gelatin package to sanitizers or other food preservers and shake 2 hours or until well blended.
In a medium bowl, mix together half of your favorite chicken broth, spinach, tomatoes, onion, cheese, parsley and ginger. Transfer chicken mixture to a medium bowl. Mix vodka and olive oil, then pour mixture into cooked portions.
Microwave diced shrimp in remaining 8 ounces marinade over medium heat for 5 minutes; remove from marinade. Stir garlic salted shrimp into egg white mixture, then place in small bowl.
Pour whipped cream into medium bowl. Puree 1/4 of corn syrup with 1 ounce vodka and 1/2 cup milk; gradually blend with remaining syrup.
Bake 5 to 6 hours in the preheated oven, or until chicken is tender. Reduce heat to 350 degrees F (175 degrees C).