Homemade Hawaiian Haystacks

1/2 cup butter

1/2 cup all purpose flour

1 teaspoon kosher salt
1/2 cup sour cream
1/4 teaspoon freshly ground black pepper
32 ounces reduced sodium chicken broth
2 teaspoons of dry Ranch Dressing seasoning packet
1/4 teaspoon garlic salt
2 cups cooked shredded chicken breast
Steamed rice, enough for your family
Toppings
Chow Mein Crispy Noodles
sliced green onions
black olives
pineapple
cranberries
almonds
tomatoes
shredded cheese
1. Place butter into a large saucepan over medium heat, stirring to melt. Slowly whisk in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high whisking until thick, about 2 minutes. Add sour cream, Ranch seasoning, garlic salt, and cooked chicken breast. Stir and season accordingly. You may prefer additional, salt, pepper and garlic salt. I transferred this to my crock pot and kept it on low all day until dinner. You can either serve it immediately or crock pot it until you are ready.
2. Place rice on serving plates and top with chicken gravy. Have toppings at the table and top with whatever you like! Have fun!
Makes 4 servings

Pineapple, Apple, Orange, Cranberry Jell-O Salad

 

 2 - 3oz packages of raspberry jell-o

 1 large sweet apple, diced small
 1 - 20oz can of crushed pineapple, strained and juice reserved
 1 - 16oz can whole berry cranberry sauce or 2 cups fresh cranberry sauce (cooled)
 ½ cup orange juice
Reserved pineapple juice + orange juice + Water  to equal 3 cups total
1 cup whipping cream (whip until stiff)
½ cup pecans quartered.

 Method:

Set a strainer over a measuring cup that can hold at least 3 cups. Drain the pineapple as well as you can, capturing the juice in the cup. Meanwhile, chop apple into a small dice (do not peel).

Put drained pineapple and diced apples into med bowl. Stir well - the acidity in the pineapple will prevent the apples from turning brown. Cover and place in the fridge.

 Add water and orange juice to the pineapple juice until the total combined amount equals 3 cups. Pour into a saucepan. Bring to a boil and then add gelatin. Stir until completely dissolved, about a minute or two. Turn heat down to lowest setting and add in cranberry sauce. Whisk until dissolved (cranberries will remain whole). Remove from heat.

Pour into a serving bowl and place in the fridge. When Jell-O thickens stir in fruit. Let continue to set up for a several hours.  Whip cream and fold into Jell-O mixture.  Add pecans.   Cool again for several hours.  Top with additional whipped cream if desired.  Serve cold.  Serves 10-12

Variation:  Add ½ cup chopped oranges with fruit.

Fresh Cranberry sauce
1 cup water
1 cup sugar
3 cups fresh cranberries

Combine water and sugar in medium saucepan.  Bring to a boil.  Add fresh cranberries stirring well.  Cook over medium heat 15 minutes.  Remove from heat and pour into jelly dish.  Let cool at room temperature.  Refrigerate for storage.  Makes 2 ½ cups.

Party Punch

1 (46 oz.) can pineapple juice

1 (6 oz.) can frozen pink lemonade

2 1/2 c. water

3 (28 oz.) bottles ginger ale

1 qt. strawberry ice cream

 

 

Orange Salad (Jell-O)

Recipe By: Wendy Connors

Ingredients
1 Egg, Beaten
1 tsp vanilla
1 can mandarin oranges (drained)
3/4 Cup Sugar
1 8oz Cool Whip
2-4 banana's sliced
1/3 Cup Flour
1 3 oz orange Jell-O
1 Can Pineapple chunks, drained
1 Cup Boiling water
1 T butter softened
1 cup cold water

Directions
In a medium sauce pan over low heat, mix the egg, sugar and flour, 1/2 can of pineapple, butter and vanilla. Slowly cook until thickened (10 minutes). Pour into a 8 x8 glass dish Mix in the cool whip. Chill for at least 1 hour or until firm.
Dissolve the Jell-O mix in the boiling water, stir in cold water. Chill in fridge for at least 1 hour until thick but not firm.
Mix banana's, oranges and remaining pineapple into the gelatin. Spread on top of the dish. Chill in fridge for at least 3 hours or until firm.