MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cassava Pie "Bermudian Cookery"
 Categories: Caribbean, Chicken, Pies, Holiday
      Yield: 12 Servings
 
      6 lb Cassava
     14    Eggs
  2 1/2 c  Butter; softened
      1 c  Sugar
           Salt
           Pepper
           Nutmeg
           Cloves
           Allspice
      4 lb Chicken breast and thighs
 
  Boil chicken in a large pot with every kind of seasoning you have
  available! A couple of chopped carrots and stalks of celery will help
  make the broth rich and savory. Bone chicken and reserve broth. Mix
  cassava (that has been drained of its juices as much as possible),
  eggs and soft butter with your hands. Add sugar and a good pinch of
  all the spices and mix well. In a large, well greased roasting pan,
  put in about 1 1/2 inches of the cassava mixture. Add the chicken in
  an evenly distributed layer. Top with remaining cassava (another 1
  1/2 inches) and prick with a fork. Then add about one cup of chicken
  broth and put in the oven at 350 degrees F. This will require
  approximately 2 hours of cooking. Remember to baste with chicken
  broth every 1/2 hour. The pie is done when a knife inserted in the
  middle comes out clean.

  Traditionally served in Bermuda at Christmas time.

  From: recipes@swcp.com
  Date: 01-10-04
 
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