Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 | Beaten egg |
| ¼ cup | Fine dry bread crumbs |
| ¼ cup | Raisins |
| 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