"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Sunday, March 21, 2010

Hawaiian Haystacks

Since not many of the new recipes I am trying are hitting the spot or gaining many stars at my table I have gone back to the cook book of one of the greatest cook's I know--my MOTHER. Knowing that the recipes are tried and true, bring the comfort of home, and use things I usually have in my pantry and they have always been well received. Things like Taco soup, brown sugar muffins, pot roasts, and these Hawaiian haystacks. The great thing about these is everyone can choose the topping they like even if it just ends up being chicken and rice.

Hawaiian Haystacks
Cooked rice
Meat (cubes of ham, chicken, or turkey)
Gravy (cream of chicken soup or See recipe below this is what I used. Save the canned soup for a night when you are really in a rush!)
Grated Cheese
Chow Mein Noodles
Chopped Celery
Chopped Tomatoes
Pineapple, drained (crushed, tidbits, or chunks)
Olives, drained and sliced

Other toppings: Sliced Almonds, Chopped green onions, Coconut, Mandarin Oranges, Cherries

Chicken Sauce for Hawaiian Haystacks

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)

3 tablespoons butter

½ onion (about ½ cup), finely chopped

3 cloves garlic; finely minced

1 teaspoon salt

½ teaspoon pepper

¼ cup flour

2 cups milk

1 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute, stirring constantly - this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

Recipe Source: MyKitchenCafe.blogspot.com

1 comment:

Kim Possible said...

We FINALLY got to make the sauce you listed above. Yum, yum! It not only tasted better but gave us more sauce than the can option did the first time we made it. Thanks for sharing! I can't wait to pass it along to a co-worker of mine.