AuthorRetroRuth
From Knudsen Dairy
Tested Recipe!
[cooked-sharing]
1 4-5 pound chicken, cut up
1 cup soft bread crumbs
¾ cup cottage cheese
2 eggs, beaten
⅛ tsp rosemary
1 pinch marjoram
Salt & Pepper
A few grains of nutmeg
2 stalks of celery, minced
1 cup sour cream
2 tbsp chicken stock
2 cups seasoned mashed potatoes
1
Cooking chicken in boiling, salted water until tender, or pressure cook. Remove meat from bones and cut up. Or use leftover chicken
2
Combine chicken with remaining ingredients, except mashed potatoes; toss lightly. Pour into greased loaf pan. Bake in a pan of hot water in moderate oven (350 degrees) 50 minutes - until knife inserted in center comes out clean. Unmold.
3
Carefully spread mashed potatoes over top and sides of the loaf to make a half-inch potato frosting. Score with a fork to make a swirly design. Place under broiler just long enough to brown delicately. Serve with a border of peas or other green, cooked vegetables.
Ingredients
1 4-5 pound chicken, cut up
1 cup soft bread crumbs
¾ cup cottage cheese
2 eggs, beaten
⅛ tsp rosemary
1 pinch marjoram
Salt & Pepper
A few grains of nutmeg
2 stalks of celery, minced
1 cup sour cream
2 tbsp chicken stock
2 cups seasoned mashed potatoes
