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.
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
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:)
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
>How about posting the recipe - you've peaked our interest!!! =-))
sherry
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 baconMy husband and I really like this dish with whole wheat rolls.
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