Hawaiian haystacks chicken gravy from scratch

Hawaiian Haystacks: Chicken Sauce Reinvented

YIELD: MAKES ABOUT 4 CUPS CHICKEN SAUCE (ENOUGH TO SERVE 4-6 FOR HAWAIIAN HAYSTACKS)

INGREDIENTS

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

Celery, diced (optional)

DIRECTIONS

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 – 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 5-8 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.

Required:

Rice

Chicken Gravy/Sauce (w/diced celery if available)

Cheddar cheese, shredded

Green onions, chopped

Green peppers, diced

Green peas, cold

Pinneapple tidbits

Tomatoes, diced

Chow mein noodles or some type of almonds

Other optional toppings:

Coconut, shredded

Olives, sliced

Carrots, shredded

Mushrooms, sliced

Mandarin oranges from can

Haven't tried:

black beans, pinto beans or lentils

boiled eggs, mashed

corn

cucumbers

Cheesy Bacon Mini Meatloaves

2

 eggs

3/4

cup  milk

1-1/2

lb.  lean ground beef

1

pkg.  (6 oz.) Herbed Stuffing Mix  

3/4

cup  Finely Shredded  Cheese

1/3

cup  Barbecue Sauce

3

 green onions, sliced

6

slices  Bacon

WHISK eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty.

WRAP individually in plastic wrap; place in freezer-weight resealable plastic bag. Seal bag. Freeze up to 3 months.

HEAT oven to 375ºF. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (160ºF).

Four Cheese Chicken Fettuccine

Ingredients

• 8 ounces uncooked fettuccine
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 package (8 ounces) cream cheese, cubed
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 cup heavy whipping cream
• 1/2 cup butter
• 1/4 teaspoon garlic powder
• 3/4 cup grated Parmesan cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded Swiss cheese
• 2-1/2 cups cubed cooked chicken
• TOPPING:
• 1/3 cup seasoned bread crumbs
• 2 tablespoons butter, melted
• 1 to 2 tablespoons grated Parmesan cheese

Directions

• Cook fettuccine according to package directions
• Meanwhile, in a large pan, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder.  Stir in cheeses; cook and stir until melted.  Add chicken; heat through.
• Transfer to a shallow greased 2 1/2 quart baking dish (a 9 x 9 inch pan is a 2 1/2 quart dish).  Combine topping ingredients; sprinkle over chicken mixture.  Cover and bake at 350 degrees for 25 - 30 minutes.  Uncover; bake 3 - 10 minutes longer or until bubbly and yummy.

Mexican Manicotti

Ingredients

• 1 pound lean ground beef
• 1 can (16 ounces) refried beans
• 2-1/2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1/4 teaspoon garlic salt
• 1 package (8 ounces) uncooked manicotti shells
• 2-1/2 cups water
• 1 jar (16 ounces) picante sauce
• 2 cups (16 ounces) sour cream
• 1 cup (4 ounces) shredded Monterey Jack or Mexican cheese blend
• 1/4 cup sliced green onions
• Sliced ripe olives, optional

Directions

• In a large bowl, combine the uncooked beef, refried beans, chili powder, oregano, and garlic salt.  Spoon or pipe into uncooked manicotti shells; Put the filled shells into a greased 13 x 9 inch baking dish.  Combine picante sauce and water;  Pour over shells.  Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 1 hour.  Uncover; spoon sour cream over the top.  Sprinkle with cheese, onions and olives if desired.  Bake 5-10 minutes longer or until the cheese is melted.
• **Note:  I covered it with cheese, but served the sour cream, onions and olives at the table.

Pizza Pretzels

Pizza Crust (I used the 5-minute recipe, but I'm sure any would work, including canned)

pepperoni

mozzarella string cheese

parmesan cheese

olive oil

cornmeal

Pasta sauce

Heat oven to 425.  Sprinkle cornmeal onto a cookie sheet (I used my stoneware pizza stone).

Cut string cheese in half lengthwise.

Roll pizza crust out to approximately 16x10.  Cut lengthwise into 4 pieces (about 2 1/2 inches wide for each strip).  

Place pepperoni slices down the length of each dough piece, overlapping (or not) depending on how much you like pepperoni (and how much pepperoni you have).  Lay half pieces of cheese on top of the pepperoni (I used 3 half pieces per pretzel, but more would be okay too).  

Bring sides of each dough strip over pepperoni and cheese, and tightly pinch together; pinch ends to seal.  Lightly roll and shape into logs.  Bend into a {rough} pretzel shape.  Place pretzels on cookie sheet.  Brush with olive oil and sprinkle with parmesan cheese.

Bake 13 to 15 minutes or until pretzels are golden brown.  Serve warm with pasta sauce for dipping, if desired.