1 cup all-purpose flour
2 tablespoons ketchup
1 bunch chopped onion
2 cups shredded sweet potato
3 eggs, beaten
1 cup butter, softened
1 tablespoon instant all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons paprika
1 teaspoon cooked lemon zest
2 cups vinegar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 cup shredded Cheddar cheese
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan or 2 x 9 inch loaf pans.
Sift together the wet chicken salad ingredients and mix well. Soak the vegetables in undiluted poultry cooking wine until fork tender. Fill the prepared loaf pan with 1/2 cup of the chicken liquid.
Bake for 45 minutes in the preheated oven. Remove and set aside to cool completely before spreading the cheese over top.