Recipe - Picadillo Chicken Loaves

1 Beaten egg
One fourth cup Fine dry bread crumbs
One fourth cup Raisins
2 tablespoon Thinly cut or sliced up
pimientostuffed olives
2 tablespoon Apple juice or milk
One half teaspoon Onion salt
One half teaspoon Ground cinnamon
One half teaspoon Ground cumin
1 pound Ground raw chicken or turkey
One fourth 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 2 One half x 1inch 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 EATL Digest by Al & Diane Johnson johnson@NEGIA.NET on Dec
23, 1997