Pineapple Salsa Crust

Instructions

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   Salsa 6 carrots, in 1/4in slices

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   1 can crushed pineapple 1 1/2 lbs potatoes, diced

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   1 red bell pepper, chopped 5 cups cooked chicken breast, cubed

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   2 green onion, sliced 2 onion, chopped

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   1 tbs lime juice 12 tbs margarine

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   1 tsp teriyaki sauce 12 tbs flour

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   1/4 tsp pepper 1/2 tsp thyme

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   1/4 tsp red pepper 1/2 tsp nutmeg

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   1 cup fresh parsley, minced

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    Marinate chicken according to package directions. Crust:

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    Grill. Combine salsa ingredients and serve over 2 2/3 cups flour

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    chicken. 3 tsp baking powder

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    1 tsp baking soda

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    1 tsp salt

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    NATIVE AMERICAN CHICKEN 4 tbs margarine, softened

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    CURRY 4 tbs shortening

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    2/3 cups cheddar cheese, shredded

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    2 large eggs, beaten

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    2 1/2 lbs chicken breasts, cut into 1 1/2in strips

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    2/3 cups buttermilk

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    water

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    Egg Wash

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    salt

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    2 large egg yolk

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    celery tops

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    2 tbs milk

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    3 tbs margarine

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    1 tart apple, peeled and diced

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    In a large pot, bring broth to a boil. Add carrots,

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    1 onion, thinly sliced

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    potatoes, and parsley and simmer for 10-15 minutes.

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    1 tbs curry powder

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    Transfer veggies to large bowl, reserving broth, and

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    1/3 cups raisins

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    add chicken to mixture. Mix well. In a skillet, sauté

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    1 cup chicken broth

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    onion in margarine until clear. Add flour and cook

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    1/2 cups Coca-Cola

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    into a roux, stirring, for 3 minutes. Add 6 cups broth

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    3 1/2 tbs flour

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    and stir. Bring mixture to a boil, stirring constantly.

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    1 cup evaporated milk

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    Add thyme and simmer 5 minutes. Stir in nutmeg,

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    1 tsp salt

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    and salt and pepper to taste. Pour sauce over the

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    1/4 tsp pepper

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    chicken/veggie mixture. Stir gently and pour into

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    8 servings rice cooked to package directions

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    Dutch oven. In a large pot, combine flour, baking

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    powder, baking soda, and salt. Add margarine and

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    Cook chicken and a few celery tops in a large pot of

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    shortening. Blend until it resembles meal. Add

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    boiling salted water. Cover, reduce heat to simmer

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    cheese and mix well. Add eggs and buttermilk,

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    and cook 45 minutes. In a large skillet, melt the

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    stirring until dough is formed. On a floured surface,

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    margarine and add apple, onion, and curry powder.

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    pat dough out 1/2in thick and cut biscuits. Arrange

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    Sauté for 5 minutes. Stir in raisins, chicken broth,

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    biscuits on the chicken mixture. Mix egg wash and

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    and Coke. In a medium pot, mix flour with cream.

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    Stir until smooth. Add salt, pepper, and apple/onion

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    minutes, or until the biscuits are puffed

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    mixture. Cook over low heat until thick and creamy.

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    and golden.

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    Add rained cooked chicken. Cool and pour into

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    gallon double zip-lock. Store in cooler overnight.

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    Reheat slowly and serve over cooked rice.

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    Thanks to Coke.

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    CHICKEN TETRAZZINI in flour and cook over low eat, stirring often until well

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    blended. Gradually add in stock. Simmer until

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    4 lb chicken, cut up smooth. Add rest of ingredients. Remove chicken

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    1 lb fresh mushrooms, thinly slice from oven, place into a large pot, pour sauce over

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    sliced chicken and serve.

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    6 tbs margarine

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    4 tbs olive oil