Chicken 'n Spoon BreadContributed by: Bob's Red Mill Natural Foods
Topping
Directions
For chicken base, sauté vegetables in butter about 5 minutes, or until tender. Stir in flour and seasonings. Remove from heat. Gradually stir in condensed broth and dry milk. Bring to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken.
Spoon mixture into a buttered 1-1/2 quart rectangular baking dish. Preheat oven to 325°F. For topping, combine cornmeal, dry milk, salt and baking powder in a medium sized saucepan. Stir in water. Cook over medium heat until thickened, stirring constantly. Remove from heat and allow to cool slightly; stir in egg yolks. Beat egg white in small mixing bowl until stiff peaks form. Fold cornmeal mixture into egg whites. Spoon topping over chicken mixture. Bake 35-40 minutes or until topping is golden brown. Serve immediately. Makes 6 servings. |
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