1/2 pound bacon
2 pounds boned chicken breast, diced
2 egg whites
2 tablespoons cornstarch
1/2 cup butter
1/2 cup minced onion
1/3 cup minced celery
1/2 cup minced Bilbao-style chorizo, or pepperoni
1/2 pound cooked ham, diced
1 1/2 cups shredded cheese
1 cup whipping cream
1/2 cup raisins
1/2 cup sweet pickle relish
1/2 cup green peas
1 tablespoon Maggi seasoning
1 1/2 teaspoons dry mustard
1/2 pound salad macaroni, cooked and drained
Line 12-cup ring mold with bacon slices. Mix diced chicken with salt and pepper to taste, egg whites and cornstarch and let stand at least 1/2 hour.
Melt butter in skillet and stir-fry chicken until meat is no longer pink. Add onion, celery, chorizo and ham. Saute 3 minutes. Remove from heat. Cool slightly.
Mix in cheese, whipping cream, raisins, pickle relish and green peas. Cool.
Beat eggs with seasoning, dry mustard and 2 teaspoons salt. Add cooked macaroni. Mix in chicken mixture to blend. Turn into bacon-lined pan and pack lightly.
Cover with foil. Bake at 350 degrees 1 hour or until set. Turn out onto serving platter and garnish as desired. Serve with Sauce. Makes 12 to 15 servings.
Note: If desired, loaf may be served without Sauce.
1/4 cup butter
2 tablespoons minced garlic
1/3 cup minced onion
2 tablespoons flour
2 cups canned tomato sauce
3/4 cup water
1 bay leaf, crumbled
1/2 teaspoon ground oregano
1/4 teaspoon cayenne pepper
2 chicken bouillon cubes, crushed
1/2 cup minced parsley
Melt butter in saucepan and saute garlic until lightly golden. Add and saute onion until tender.
Stir in flour and cook 2 minutes. Stir in tomato sauce, water, bay leaf, oregano, cayenne and bouillon cubes. Simmer 20 minutes.