Chicken Spoonbread

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                                                            PAGE 79

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CHICKEN SPOONBREAD

Submitted by Sister Mary St. Therese from Iowa

1 1/2 cup corn meal

2 2/3 Tablespoon tapioca

1 Tablespoon salt

2 quart chicken broth

1/2 cup butter or margarine

2/3 cup egg yolks

1 1/2 quart cooked chicken, chopped

1 cup egg whites

  Combine corn meal, tapioca, salt and broth in top of double boiler. Cook until thickened, stirring occasionally. Stir in fat. Remove from heat ; cool slightly. Beat egg yolks and blend into cornmeal mixture. Add chopped chicken. Beat egg white until stiff ; fold into chicken mixture. Place in four casseroles. Bake at 375 F. degrees for 45 minutes.

YIELD: 25 Servings


 

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