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Re: Chicken Loaf question

It's better than it sounds, really. My question: the recipe asks for heavy

>cream. I can't run to the store because my 2 year old boss is napping. Can >I make a substitution using milk and/or butter? I have whipped cream. (:P) >I'd appreciate any advice. Thanks, > >Sheila

Of course, it just wont be as rich.

Reply to
jammer
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Yes, but will it set okay? Maybe I should just order a pizza. :) For future reference, does anyone know if cream can be frozen for later use? I think I'll try the milk.

Sheila

Reply to
Sheila

Are there eggs in it? If you are afraid, try using an 1/8 cup less milk. Really, i think it'll be fine.

Pizza sounds kinda good right now:)

Reply to
jammer

Well, I was able to get out and get the cream along with the fresh parsley and bread crumbs. I get to make it tomorrow night, so it was much ado about nothing. Tonight is Friday and it's pizza night! :) Thanks everyone I really appreciate it.

Sheila

>
Reply to
Sheila

How about posting the recipe - you've peaked our interest!!! =-))

sherry

Reply to
Vogel Sher

Right on. Iowa Chicken Loaf from the New York Times Heritage Cookbook by Jean Hewitt, 1972. This is the best cookbook for homestyle food from every region in U.S. IMHO.

3 cups cooked chicken, finely diced or ground 1 cup soft bread crumbs 3 eggs, lightly beaten 1 cup heavy cream Salt and freshly ground black pepper to taste 2 tablespoons melted butter 1 tablespoon chopped parsley 4 slices lean bacon
  1. Preheat oven to 350 degrees.
  2. Place the chicken and bread crumbs in a bowl. Combine the eggs and cream and pour over chicken and crumbs. Mix well. Season with salt and pepper.
  3. Stir in the butter and parsley. Pack into the greased loaf pan. Top with the bacon and bake one hour, or until set. Yield: 4 servings

My husband and I really like this dish with whole wheat rolls.

Reply to
Sheila

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