I know you have all been waiting patiently, so here it is... Part Two!
For my second loaf, I have prepared a lovely Chicken Buttermilk Loaf.
There are some things I just don't understand. Like why chicken would ever need to be gelatinized and formed into a loaf. But Jean assures me that this is a wonderful light luncheon dish. So I had to give it a whirl.
Like many of the dishes in The 1972 Revised WW Program Cookbook, this recipe features Knox Unflavored Gelatin. I have to admit, this is an ingredient I do not use frequently, so I am slightly apprehensive and a bit uneasy. But I soldier on...what can possibly go wrong? Once I have dissolved the gelatin into some bouillon, and combined it with the buttermilk, lemon juice and red hot sauce (gaaa) -- I am now supposed to "chill until the mixture is consistency of unbeaten egg whites." I suddenly become really nervous.
Tell me. How is it that a program with such specific and definitive rules can be so vague and esoteric with its recipe instructions? I digress...
I actually had to repeat this step a second time, because the first time, I completely flew right past the egg-white consistency and went straight to vanilla pudding consistency. Ugh! When I finally achieved the "sort of" egg-whitish state, it was time to add the cooked chicken, parsley and celery then place into my loaf mold for more chilling. Oh yes---did I not tell you? This is a cold dish.
So here's the finished product. Can you see that it is glistening? Can you see that it is quivering? Sadly--I am unable to provide a review of this recipe, because I was physically unable to taste it. My gag reflex kept engaging every time I put the fork near my mouth. Bon Appetit!
Oh...and one last thing! Before signing off for today, I would like to wish my Dearest Mother the happiest of birthdays. She endured this program back in 1972 (for real), and continues to be my ispiration for writing this blog today. Here's to you mom! You are my idol!