Tuesday, November 27, 2012

Shaker Chicken Pudding

(adapted from Old Shaker Recipes, from Bear Wallow Books, 1982)

2 c cooked chicken (or turkey)
1 c fresh sliced mushrooms
1/2 c diced onion
1/2 c thinly sliced celery
1 t salt
1/4 t pepper
1 t dried rosemary
2 c chicken stock
5 eggs, beaten
1 T butter, in slivers
Dash nutmeg

Preheat oven to 325. In a baking dish, combine chicken, vegetables, salt, pepper and rosemary. Mix well. Combine chicken stock with beaten eggs and pour them over the chicken and veggies. Dot the top with slivers of butter and a dash of nutmeg. Place baking dish in a pan with 1” hot water. (Put the larger pan in the oven and add boiling water, then the baking dish. Don’t put the water in the pan and then try to move it to the oven. You’re likely to splash hot water on yourself.) Bake at 325 for 50 – 60 minutes.

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