It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chicken Scrapple
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- #28358
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1/4 cup onion, finely minced
1/2 teaspoon thyme
1/2 teaspoon sage
1 pinch ground cloves
1/2 teaspoon paprika
2 tablespoons butter
3 1/2 cups chicken stock
1 cup cornmeal
2 cups cooked chicken*
all-purpose flour
oil, for frying
directions
Saute onion, thyme, sage, cloves and paprika in butter for 3-5 minutes. Add stock and cornmeal and cook, at a simmer, stirring, for 30 minutes. Add chicken.
Pour mixture into a 8 X 3 inch loaf pan and let cool to room temperature. Cover and refrigerate overnight.
Cut into 1/4 inch slices, dust with flour and saute in oil until lightly browned. Serve with eggs.
* mince chicken and season with salt and pepper to taste, before adding to other ingredients.
Recipe Source: "The Carneal House Inn, Covington, Kentucky"
added by
tranch
nutrition data
323 calories, 10 grams fat, 29 grams carbohydrates, 26 grams protein per serving.
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