Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

OLD SOUTH PLANTATION PUDDING




Source of Recipe


the web


List of Ingredients




1 C. coarsely chopped onions
2 cloves garlic, minced
1 C. sliced carrots
2/3 C. chopped green bell pepper
2 C. sliced mushrooms
4 C. chicken stock, divided
2 C. whole wheat bread cubes
3 c. diced cooked chicken
4 hardcooked eggs, sliced
1/4 C. chopped fresh parsley
4 eggs
1/2 tsp. mace
1 tsp. paprika
Pinch of cayenne pepper



Recipe



In a 2-quart saucepan, simmer onions, garlic, carrots, green pepper and mushrooms in 3 cups of the chicken stock, covered, for 10 minutes.

Remove saucepan from heat. Add bread cubes. Stir in chicken, hardcooked eggs and parsley. Turn mixture into a 2-quart casserole.

Heat the remaining cup of stock. Beat the raw eggs in a mixing bowl. Slowly add the heated stock to the eggs while continuing to beat. Pour over mixture in casserole. Cover casserole and bake at 350ºF for 45 to 50 minutes or until set.