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Show Try This Easy-To-Do Main Dish For Your Luncheon Long a favorite of tearoom diners, Chicken Loaf can be made easily at home and served as a luncheon main dish with atyle. The fact that all the pre-liminary fixing it done ahead of time, makes it a popular choice for the FAMILY or when ENTERTAINING. Flavor contrast are important when such bland foods as chicken and spaghetti are used. In this Chicken Loaf, not only is the loaf itself tastily seasoned but it is served with a creamy-smooth mushroom sauce, that adds fine flavor. American cheese, green pepper, and Eimiento not only add flavor ut also color. Using left-over chicken along with the other economical ingredients puts it in the budget class too. The ease of serving such an attractive dish i apparent, but there it still another advantage. The food nutrient of milk are included in both the loaf and the sauce. Those who are served Chicken Loaf will not only enjoy it, but at the same time, they will be provided with the protein necessary in a main dish. Milk is not only a refreshing beverage, but it makes cooked foods taste better and provides important food nutrients. CHICKEN LOAF 1 cup broken or short cut spaghetti 1 cup soft bread crumbs 1 cup cooked diced chicken 1 cup evaporated milk 2 tablespoons butter. iHtcd 1 cup grated American cheese V4 cup diced green pepper 3 tablespoons chopped pimiento 1 teaspoon sait Vi teaspoon pepper V4 teaspoon paprika 2 eggs, slightly beaten V4 cup water Method: Cook spaghetti in boiling, salted water, and drain. Combine cooked spaghetti with remaining ingredients in a large bowl and mix well. Turn into a buttered loaf pan or a m quart casserole and bake in a slow oven 300', in a pan of hot water for about one hour, until toal is set Turn out and serve with mushroom sauce. Makes 6 servings. MUSHROOM SAUCE 2 cups chopped mushrooms 4 tablespoons butter 1 cup evaporated milk 3 tablespoons flour teaspoon salt H cup water Saute mushrooms in 2 tablespoons butter until tender. Melt remaining butter in saucepan, add flour, blend. Add milk and stir constantly over low heat until sauce thickens. Add salt and mushrooms. If canned mushrooms are used instead of fresh ones it is not necessary to pre-cook before adding to sauce. |