Chicken Loaf
(serves 200, 100, or 50)
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200 Servings:
6 c. butter or margarine
6 c. flour
8 qt. chicken broth
12 c. milk
4 c. chopped celery
12 cans pimiento
12 Tbsp. salt
72 eggs
12 qt. cracker or bread crumbs
18 Tbsp. lemon juice
12 hens or boned chicken
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100 Servings:
3 c. butter or margarine
3 c. flour
4 qt. chicken broth
6 c. milk
2 c. chopped celery
6 cans pimiento
6 Tbsp. salt
36 eggs
6 qt. cracker or bread crumbs
9 Tbsp. lemon juice
6 or 7 hens or boned chicken
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50 Servings:
1 1/2 c. butter or margarine
1 1/2 c. flour
2 qt. chicken broth
3 c. milk
1 c. chopped celery
3 cans pimiento
3 Tbsp. salt
18 eggs
3 qt. cracker or bread crumbs
4 1/2 Tbsp. lemon juice
3 or 4 hens or boned chicken
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Melt butter, add flour and blend; add chicken broth
slowly, stirring constantly; add milk and blend making a smooth
white sauce. Combine all ingredients with white sauce and mix
well. Pack into greased loaf pans, bake at 300 degrees until knife
comes out clean. Cool slightly before cutting. Serve with
gravy or mushroom sauce (8 or 9 cans mushroom soup and milk).
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