 FRIED CHICKEN LOAF SLICES OR VEGETABLE SCRAPPLE1/4 cup finely diced celery 2 tablespoons finely diced green bell pepper 1/3 cup chopped onions 1 teaspoon salt 1 1/2 cups chicken stock* 1 1/2 cups boiling water 1 cup Grape-Nuts Wheat-Meal (or oats) 1/2 to 1 cup diced cooked chicken or giblets Combine vegetables, salt, chicken stock, and boiling water and cook until vegetables are tender. Drain; measure liquid and add water to make 3 cups. Bring liquid to a boil, add cereal gradually, and boil gently 3 minutes, stirring constantly. Add cooked vegetables and chicken. Turn into greased 9x4x3-inch pan. Refrigerate. When cold, slice and saute in small amount of fat until lightly browned. Serve with chicken gravy; or serve with onion, celery. *Three cups boiling water and 3 bouillon cubes (chicken flavor) may be substituted for chicken stock and boiling water. VARIATION: VEGETABLE SCRAPPLE: Omit chicken in above recipe and add 1/2 cup diced carrots. Cook carrots with the vegetables in 3 cups boiling water or water and meat stock. Makes 6 servings From: Recipelink.com Source: Recipe booklet: Recipes for Today, General Foods Corporation, 1943
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