Serves 4-6
6 TBS. butter
1/3 c. flour
1 tsp. salt
1/8 tsp. pepper
1/2 c. chicken broth
1 c. milk
1 can Cream of Chicken soup, undiluted
2 c. cooked, cubed or shredded chicken
2 c. uncooked rice
Toppings: Chinese Chow Mein noodles, fresh diced tomatoes, sliced celery, sliced green onions, diced green bell pepper, pineapple tidbits, shredded coconut, shredded cheddar cheese, maraschino cherries
In a medium saucepan, melt butter. Stir in flour and seasonings to form a roux. When smooth, stir in liquids. Cook and stir over medium heat until thick and bubbly. Stir in cooked chicken and heat through. Prepare toppings and cook rice. To serve, form "haystacks" by placing a serving of rice on each plate. Top with gravy, shredded cheese, and additional toppings as desired and top with a cherry! Yummilicious!
Tina Nielson
Pepperoni Pizza Spinners
Dough:
1 pkg (2 ¼ tspns) dry active yeast
1 cup warm water
1 tspn honey
1 tbspn olive or vegetable oil
2 1/2-3 cups flour
½ tspn Salt
Stuffings:
Italian seasoning
Pepperoni
1 cup Mozzarella cheese
Combine yeast, honey and oil in warm water; let sit until frothy and bubbly (about 5 minutes). Add flour and salt and knead. Let dough rise in a warm place, covered for an hour.
Roll out dough into a rectangle on a floured surface. Sprinkle with Italian seasoning or basil (optional), then sprinkle with mozzarella cheese and then lay down pepperoni slices. Roll and cut into slices (like mini cinnamon rolls). Bake on a cookie sheet at 400 for 10 minutes. Dip in marinara sauce. We like to do variations; you can do with sausage instead of pepperoni or do plain cheese. Have fun with them!
Jenny Orchard
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