| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Beaten egg |
| 1/4 |
c |
Fine dry bread crumbs |
| 1/4 |
c |
Raisins |
| 2 |
tb |
Thinly sliced pimiento-stuffed olives |
| 2 |
tb |
Apple juice or milk |
| 1/2 |
ts |
Onion salt |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cumin |
| 1 |
lb |
Ground raw chicken or turkey |
| 1/4 |
c |
Toasted chopped almonds or pecans |
INSTRUCTIONS
In a large mixing bowl stir together the egg, bread crumbs, raisins,
olives, apple juice or milk, onion salt, cinnamon, and cumin. Add the
ground chicken or turkey and the nuts; mix well. Shape the mixture into
four 4 x 2 1/2 x 1-inch loaves. Place each loaf in an individual casserole.
If not freezing first: bake at 350 degrees F. for 25 minutes or till no
pink remains.
To freeze: Seal, label, and freeze for up to three months. To serve, bake 1
or 2 of the casseroles, uncovered, in a 350 degree oven for 35 to 40
minutes or till no pink remains. Sprinkle each loaf with 1 tablespoon
shredded cheddar or Monterey Jack cheese.
Posted to EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Dec
23, 1997
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