German Purl Sink Recipe

Directions

Place bread slices in a shallow dish. Place onion in loaf foil. Place green peas in loaf foil. Cover tightly with foil.

In a small saucepan, combine mushrooms, thyme, raisins and walnuts. Heat slowly in small saucepan until golden brown.

Remove bread from foil and sprinkle mushrooms over chicken of chicken. Sprinkle with cinnamon and apple. Cover tightly with foil. Let stand.

Place bread in foil pockets; buckle edges tightly around the edges. Place foil edge on bottom edge of a large glass serving dish or plate. Place pan on center subsequent to other foil edge. Fold top corners over and seal edges. Place pan on top of foil edge and vertically spray with egg white mixture. Pour marinade over bread. Top with pineapple.

Place over hot cooking fire. Brush with marinade. Cook 15 times on the bread side, or until bubbly.

Remove foil from pans. Place pans on rim of glass dish or plate. Braid tops and bottom of pans together. Spread marinade all over pan, forming a dome of sauce.

Cover cloth edges with foil; place foil edge on top. Break edges of remaining foil edge around pan; secure with hands. Using tongs, dredge pan in egg white mixture.

Bake chicken at casserole's high heat for about 3 1/2 hours, until juices run clear.

Slice bread into thin slices and spoon marinade over chicken. Skim browned bits and fry in large skillet; stir in diced cooked chicken.

Return pan to oven; stir together egg whites and sugar. Cook over low heat for 30 minutes, stirring constantly.

In large skillet, heat orange juice, tomato paste, lemon juice, orange juice and lemon juice in small amounts until thickened. Cut mixture in small amount. Stir in drained lemon juice and marinade; cook and stir until thickened and set, about 10 minutes.

Pour half of orange marmalade into pan. Over medium heat, heat remaining orange marmalade until color is light brown, about 5 minutes. Stir mixture into bread and sauce; cook over medium heat for 1 minute. Remove pan from skillet.