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1-LB Dutch Gouda (sliced)
1-large Onion
4-tablespoons
Melted Butter
2-cups Cooked Chicken (or similar amount of fish which
has been cooked. Canned tuna maybe used, cut into small pieces)
1-large
Tomato (peeled, chopped)
2 Dill Pickles (minced)
1-large Green Pepper
(seeded and chopped finely
8-large Green Stuffed Olives (sliced) 1½-tablespoon
Minced Garlic
¼ -cup Golden Raisins
1 tablespoon Prepared
Mustard
½ cup
Ketchup
½ -teaspoon Worcestershire Sauce
1-cup Chopped Cashew
Nut
Butter
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Butter a deep 10-12 inch glass
baking pan and lay 2/3 of the sliced gouda on bottom. Melt 4 tablespoons
butter in skillet, add onions and fry until golden brown. Add tomato,
pickles, green pepper, olives, capers, garlic, raisins, mustard.
Ketchup, thyme, Worcestershire sauce and chopped cashew nuts.
Spread this mixture on top of the sliced gouda
and cover with the remaining slices of gouda.
Put into a large baking pan and fill with water
about half way up the sides of the Keshi Yena pan.
Bake
in preheated 350° degree
over for 30 minutes. |
