Recipe: Carolyn Capacillo’s Molded Chick-A-Roni Coup

1/2 pound bacon

2 pounds boned chicken breast, diced

Salt, pepper

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

5 eggs

1 tablespoon Maggi seasoning

1 1/2 teaspoons dry mustard

1/2 pound salad macaroni, cooked and drained

Sauce

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.

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

Salt, pepper

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.

Season to taste with salt and pepper. Add minced parsley. Makes 2 1/4 cups.