Chicken Noodle Pistachio Pound Cake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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If anybody has a cookbook called Weird and Delicious, this recipe can surely fit in. The tomato juice can actually be a bloody Mary - your choice. Ingredients:
5 cups bisquick |
1 (3 1/2 ounce) box jell-o instant pistachio pudding mix |
1 teaspoon cinnamon |
110 1/2 ounces campbell's chicken noodle soup |
1/2 cup brown sugar |
1 (10 ounce) package of thawed green giant frozen spinach |
1 teaspoon yeast |
Directions:
1. Preheat oven to 425 degrees.
2. Note: Must use a mixer or an electric drill with a wide blade attachment.
3. Pound Cake: Combine the spinach, yeast, brown sugar, and Bisquick with the.
4. mixer set on Low in a large bowl. Gently spoon the noodles and chicken.
5. into the batter. Be careful not to break the noodles! Pour the mixture.
6. into a bread pan and sprinkle cinnamon on top. Cover the pan with a damp.
7. towel and let the batter rise approximately 20 minutes. Place the pan into.
8. the preheated oven and bake until golden brownish-green.
9. Icing: Strain the broth from the chicken noodle soup into a container and.
10. mix in the Jello Instant Pistachio Pudding. Stir until creamy. Chill for.
11. 45 minutes.
12. Pour the icing over the cake as it cools. Serve with small cups of tomato.
13. juice.
14. NOTE: Prep time includes 20 minute rising time.
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