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
