Recipe: ‘Special K’ Roast, SDA Style

I grew up in my family church. Not literally, but you know what I mean, haha. We did everything there and knew everyone. We’d get together a lot and have potlucks, where everyone would bring something and we’d all share. My favorite dish is what we call Special K. Technically its called Special K Roast, but we’re all lazy and already know what we’re talking about when we say Special K. This actually isn’t the best one that i’ve had, but I’ve never quite been able to figure out the recipe of the one I like the most. Try and try again I suppose, haha. BUT this one is still amazing.

And as weird as it sounds, one of the best parts for me is actually making the roast. The smell of the pre-bake batter takes me back to my moms kitchen and me not being able to reach the top of the counter. Now I’m a lot taller than my mom… But sometimes I still cook with her when I go home to visit.

Ingredients:
1 can of Worthington Diced Chick
2 cups of cottage cheese (a normal sized container)
2 eggs
1 cup finely chopped pecans (or pecan meal)
1/4 cup of milk
2 1/2 cups of corn flakes

Whats Fried Chik?

Preheat the oven to 350 degrees.

This recipe is actually a half batch. I knew that I’d eat whatever I made in a very short time, so I cut it in half. I’d say it would be about enough to feed 4 to 6 at one meal. It lasted me about that many meals. (I won’t lie, I had it for breakfast one day… haha)

Start by smashing the corn flakes. As much as pouring them in a bowl and crushing them with your fists is a good anger release, I recommend crushing them in a bag and the pouring it out calmly, haha.

Once they’re all properly smashed, pour them in the bowl. Then add the pecans or pecan meal. Actually, I always just dump everything in in whatever order I have things out. It doesn’t really matter.

Mix it all up and then put into a 9″x13″ pan. Bake for 1 hour.

Yuuuum