Bert Christensen's Weird & Different Recipes
Chicken Noodle Pistachio Pound Cake
Preheat oven to 425 degrees.
Note: Must use a mixer or an electric drill with a wide blade attachment.

5 cups of Bisquick
1 box of Jello Instant Pistachio Pudding
1 tsp cinnamon
1 can of Campbell's Chicken Noodle Soup
1/2 Cup of Brown Sugar
1 package of thawed Green Giant frozen spinach
1 package of yeast

Icing: Strain the broth from the chicken noodle soup into a container and
mix in the Jello Instant Pistachio Pudding. Stir until creamy. Chill for
45 minutes.

Pound Cake: Combine the spinach, yeast, brown sugar, and Bisquick with the
mixer set on "Low" in a large bowl. Gently spoon the noodles and chicken
into the batter. Be careful not to break the noodles! Pour the mixture
into a bread pan and sprinkle cinnamon on top. Cover the pan with a damp
towel and let the batter rise approximately 20 minutes. Place the pan into
the preheated oven and bake until golden brownish-green.

Pour the icing over the cake as it cools. Serve with small cups of tomato
juice. Enough for 2 large men or 14 petite women.

Dr. Dan Ryan

Collected by Bert Christensen.
Toronto, Ontario