SAMPLE MENU 16
Source of Recipe
EMAIL
List of Ingredients
CREAM OF CHICKEN FILLED CREPES BUNDLES
Make 8-12 crepes ,depending on size.
Fill with a creamed chicken filling:
1 quart white sauce or chicken gravy [made free from chicken
prep stock]
4 cups cooked veggies [we like peas and carrots or broccoli
mix]
2 cups cooked chicken packet [from dark meat cooked, chicken
prep]
If you choose to make a white sauce using powdered
milk..you do not need the chicken Put mixture in middle of
crepe and bring sides of crepe to middle ,froms a bundle
,tie with herbs if choice.
GELLED PICKLED JUICE SQUARES SUCH AS BEETS OR PICKLES.
1 PACKAGE PLAIN GELTAIN
1 3/4 CUPS PICKLED JUICE
from pickled beets, pickles, pickled egg juice, piccalilli
etc.
1/4 cup boiling water
Dissolve geltain in boiling water
add pickled juice and stir.
This not only a great flavorful side dish but is product
maximization.
If you take a fork and flake the set geltain, it is
beautiful in a
champange parfait or such glass or a fancy bowl. I usually
serve in
squares or little cut out shapes. The pickled beet juice
flaked and
set in a champang like class ,with one of the pickled beet
eggs
perched sliced on top is beautiful and very good. I let the
shape of
the egg stay intact ,just sliced for easy eating. If you
have a very
strong juice you may want to use 1 part pickle juice to 1
part water
for the gellied dish.
ICE TEA
ICE WATER
FRUIT /WHIPPED TOPPING PARFAITS
1/2 cup fruit per serving
layer fruit with homemade whipped topping
HOMEMADE COOL WHIP
1 TEASPOON PLAIN GELTAIN
2 TEASPOONS COLD WATER
1/2 CUP ICE WATER
1/2 CUP INSTANT NON FAT DRY MILK
3 TABLESPOONS SUGAR
3 TABLESPOON OIL
Chill a small mixing bowl.
Soften geltain with 2 teaspoons cold water, then add boiling
water, stirring until geltain is completly dissolved.
Cool until tepid.
Place ice water and instant non fat dry milk into cold
/chilled bowl.
Beat at high speed util mixture forms stiff peaks.
addsugar,still
beating, then the geltain mixture. Place in freezer about 15
minutes, then transfer to refrigerator until ready to use.
Stir before using to retain creamy texture.
Makes 2 cups.
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Jell-O Whipped Cream
3 1/2 Tablespoons (half package) Jell-O [fruit flavor
geltain], any
color and flavor
1/2 cup hot water
1/2 cup chilled undiluted evaporated milk or 1 cup light
cream
Dissolve Jell-O in hot water. Chill until slightly
thickened.
Add cold evaporated milk (or cream) and beat with rotary
beater
until light and fluffy (about one minute). Chill several
minutes to
set slightly. Before using, stir until smooth and fluffy
like
whipped cream. Use as a topping for Jell-O,
cakes, or puddings. Makes 2 cupsRecipe
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