|¼ cup||Fine dry bread crumbs|
|2 tablespoons||Thinly sliced pimiento-stuffed olives|
|2 tablespoons||Apple juice or milk|
|½ teaspoon||Onion salt|
|½ teaspoon||Ground cinnamon|
|½ teaspoon||Ground cumin|
|1 pounds||Ground raw chicken or turkey|
|¼ cup||Toasted chopped almonds or pecans|
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 2½ 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@...> on Dec 23, 1997
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