Purrfect Past

Makes 10 servings

I like to use a ring mold for this recipe; it looks cool and is fun to use. This dish freezes well for up to 3 months and will keep in the refrigerator for 3 days.

3 cups cubed chicken
2 cups shredded carrots
2 cups shredded apples
2 cups peas
2 cups chopped green beans
1 cup canned plain pumpkin
2 cups cooked pasta, any shape (I use baby elbows)
5 tablespoons plain wheat germ
1/4 cup chopped fresh parsley, or 1 1/3 tablespoons parsley flakes
1 cup shredded cheese, any type (I use Monterey Jack cheese)
1 tablespoon brewer's yeast
2 eggs, beaten
1/2 cup Parmesan cheese

1. Preheat the oven to 350 degrees. Spray a ring mold with nonstick cooking spray.

2. In a large mixing bowl, mix together everything except the eggs and Parmesan cheese.

3. Pour the mixture into the ring mold. Pour the beaten eggs over the mixture and sprinkle the Parmesan cheese on top.

4. Bake for 1 hour or until the mold is well set and a knife inserted into the center comes out clean. Let cool and serve.