Hawaiian Haystacks (Homemade)

From Mel's Kitchen Cafe:

Chicken Sauce for Hawaiian Haystacks

*Makes about 4 cups chicken sauce (enough to serve 4-6 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 – 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.

What I really want to focus on is the chicken sauce. Hawaiian Haystacks are notoriously made with a gravy concocted from cream of chicken soup, milk and sour cream (or some such variation on this theme). In my quest to eliminate many processed foods from our diet, I have long since stopped cooking with condensed soups, but I happen to love this meal and wanted to recreate a from-scratch chicken sauce to make an average Hawaiian Haystack become out of this world (wait, then would it be called a Galactical Haystack??).

Recipe Source: My Kitchen Cafe

Diane's Potato, Cheese and Ham Soup

2 raw potatoes cubed
4 baked potatoes cubed
Boil in chicken bullion
Add
1 cup frozen corn
Leftover Ham sliced into bits
1 cup evaporated milk
1 lb. Velveeta Cheese
Heat on high to thicken
Season with lemon pepper or regular pepper and season salt

Delicious soup and even better in bread bowls

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes

Ingredients

For the roasted garlic-oregano vinaigrette:

• 8 cloves roasted garlic
• 1/4 cup white wine vinegar
• 2 tablespoons fresh oregano leaves
• 2 tablespoons fresh parsley leaves
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 3/4 cup olive oil
• 1/4 teaspoon red chili flakes

For the grilled chicken and potatoes:

• 12 fingerling potatoes, scrubbed
• Kosher salt
• Olive oil
• 4 (8-ounce) bone-in chicken breasts
• Freshly ground black pepper

Directions

Fresh oregano sprigs, for garnish

Fresh parsley sprigs, for garnish

For the roasted garlic-oregano vinaigrette:

Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.

For the grilled chicken and potatoes:

Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.

Heat the grill to medium.

Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.

Slow Cooker Chicken Chili

2 pounds boneless, skinless chicken breast
2 cans diced tomatoes with green chilies, undrained
1 can tomato sauce (variation: 1 can tomato paste)
1 can corn
4 Tbsp taco seasoning
2 can black beans

Place chicken slow cooker. Mix tomatoes, tomato sauce and seasoning; pour over chicken. Cover and cook on low heat for 7 to 9 hours.

Chicken Enchiladas

1/2 C. onion chopped
1/8 C. butter
4 oz can diced green chilies
3 C. chicken, cooked (chopped or shredded)
12 oz can evaporated milk
10.75 can cream of chicken soup
1 1/2 C. sour cream
2 C. Monterrey Jack cheese, shredded
10 flour tortillas

Cook onion in butter until soft. Remove from heat. Stir in green chilies and chicken. In a bowl combine evaporated milk, soup and sour cream. Dip tortillas, one at a time, in sauce. Place 3 Tbsp. chicken mixture down center of tortilla. Sprinkle with cheese. Roll up. Place seam down in greased foil pan. Repeat with remaining tortilla. Top with remaining sauce. Cover with extra heavy foil. Label and freeze.

To serve: Thaw, bake covered, 60 minutes at 350 degrees.

10 servings

Parmesan Chicken

8 chicken breasts, strips
2/3 C. Italian bread crumbs
½ C. Parmesan cheese (canned), grated
2 eggs beaten
1 ½ Tbsp. olive oil
1 C. Mozzarella cheese, shredded
3 C. spaghetti sauce
1- 16 oz package spaghetti noodles

Cut chicken breasts into tender strips. Combine parmesan cheese and bread crumbs. Beat eggs. Dip chicken in eggs, then roll in bread crumbs until completely covered. Drizzle with olive oil. Place on greased pan. Cook at 375 degrees for 25-30 minutes.

Sprinkle with mozzarella cheese, serve over spaghetti and sauce.

Freezing Directions
Let cool, flash freeze on a pan in the freezer for 90 minutes. Place in freezer bag. Label and freeze.

To Serve;
Remove desired amount of chicken, place on greased pan, cover with foil. Bake at 350 degrees for 30 min or until hot. Last 5 minutes uncover to let it crisp, when crispy sprinkle with mozzarella cheese, let melt. Serve with spaghetti and sauce.

12 servings

Chicken Alfredo Light

Ingredients:
1 onion, chopped ½ tsp. salt
1 clove garlic, minced ¼ tsp. ground black pepper
2 tsp. vegetable oil ½ C. grated parmesan cheese
2 C. skim milk 16 ounces dry fettuccine pasta
1 C. chicken broth 1 (16 oz) package frozen broccoli
3 Tbls. flour

Directions:

1- In a medium saucepan, heat oil over medium heat. Add onion and garlic, and sauté until golden brown.
2- In a small saucepan, stir together milk chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in parmesan cheese.
3- Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
4- Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce.
5- To dress it up, slice red and yellow peppers to place on top of pasta.

Serve!

allrecipes.com

Homemade Pizza

Ingredients:
1 C. hot water
2 tsp. sugar
3 ½ C. flour
1 Tbls. instant yeast

Directions:

In bowl mix together water, sugar, & 2 C. flour. Add yeast & enough flour to make a soft dough. Turn out onto floured counter & knead dough until elastic (about 3 min or so). Spread on well oiled pan. Bake at 475 degrees for 10 min. Add sauce & desired toppings. Bake 10 min longer.

Note: If baking 2 pizzas, switch shelves halfway through baking time for even cooking.

Sauce:
1-8 oz can tomato sauce
½ tsp. garlic salt
½ tsp. onion powder
½ tsp. italian seasoning
½ tsp. cumin
pinch of ground red pepper

Mix well & spread over crust

Chicken Salad Sandwiches

Chicken Salad Sandwiches

6 chicken breasts cooked and shredded
¾ C. mayo
¾ C. coleslaw dressing
3 stalks celery
salt & pepper
grapes (red, and cut in half)

Mix all together and stuff in crescent rolls. Enjoy!

Hawaiian Haystacks

3 chicken breasts (cooked and shredded)
1 can cream of chicken soup
1 1/4 C. milk

Empty can of soup into sauce pot, add milk, stir until combine. Add chicken and heat until hot. Season with salt & pepper, or garlic salt.

Make 3 C. rice

Toppings: tomatoes, olives, celery, pineapple, green pepper, cheese, coconut, cashews, chow mien noodles, cashews.

Sides Dishes: rolls

Alicia Green

Poppy Seed Chicken Casserole

4-6 chicken breasts cooked and shredded
2 cans cream of chicken
1 C. sour cream
1 tbsp. poppy seeds
1/2 C. mozzarella cheese shredded

-Combine all ingredients and pour into a 9x13 pan.

1/4 C. butter
1 pkg. Ritz crackers

-Melt 1/4 C. butter and mix with 1 package of smashed Ritz crackers.
-Spread the ritz crackers over the chicken.

-Bake at 350 degrees for 25-30 minutes.

Jessica Gillespie

Cheese & Broccoli Soup

4 C. potatoes
1 onion chopped
2 C. sliced carrots
2 C. chopped celery
2 C. cut up broccoli

Boil all veggies, but broccoli, in 4-5 C. water for 10 minutes. Add broccoli & boil for 10 more min. Do NOT drain.

Sauce:
1/4 C. margarine
3 Tbl. flour
2 C. milk
1 lb. velveeta cheese (cubed)
1 tsp. dry mustard
1/4 tsp. pepper
bouillon: 3 cubes or 3 tsp.

In sauce pan, melt butter. Stir in four. Add milk start out with adding 1 C., cook stirring constantly until thick. Add cheese & other ingredients. Mix until smooth. Add to un-drained veggies & heat together but do not boil. Then depending on how thick you like your soup, add up to 1 C. more milk.

A good combination of water and milk: try boiling veggies in 4 C. water, and adding around 1 1/2 C. - 2 C. milk

Chicken and Rice Casserole

6 skinless, boneless chicken breast halves, cut into bite size pieces
2 cups milk
2 cups uncooked white rice
2 (10.75 ounce) cans condensed cream of chicken soup
1 teaspoon seasoned salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
3. Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.

For just my family of 4, I cut the recipe in half

Chicken BBQ Pizza

Dough:

BBQ Sauce:
2 T butter
1/2 C ketchup
1 tsp mustard
1 shake Worcestershire sauce
1/4 C vinegar
2 T brown sugar
season ( salt, pepper, season salt)

Toppings:
shredded Chicken (cooked)
bacon
red onion
mozzarella cheese

Chili

1 lb ground turkey
2 packets chili seasoning mix
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
1 tsp garlic, minced
1 Tbl Worcestershire sauce
2 15 oz cans kidney beans
2 15 oz cans pinto beans
3 14.5 oz cans italian stewed tomatoes
2 cups carrots, blended (optional - just to add in more veggies)

Crock pot:
Brown ground beef with onion.  Add garlic and chili powder, stir.
Put in crock pot, add all other ingredients and cook 3-4 hour
on low.

Stovetop:
Brown ground beef with onion. Add bell pepper, celery, garlic,
Worcestershire sauce, and chili seasoning. Stir in drained and
rinsed beans, tomatoes. Heat to a boil. Reduce heat and
simmer for 2 hours.

Freezer Meal: Cook and allow to cool. Place in freezer bag or container.
To serve: Thaw. Heat until hot and bubbly on stovetop or in crock pot.

10 servings

Beef Enchiladas

This recipe The Big Red Cookbook from Betty Crocker

Prep: 15 min. Cook: 20 min. Bake: 20 min. 4 servings

1 lb. ground beef
1 medium onion, chopped (1/2 cup)
1/2 cup sour cream
1 cup shredded Cheddar cheese (4 oz.)
2 tablespoons chopped fresh parsley (I think this is too much parsley so I just put in a little.)
1/4 t. pepper
1/3 cup chopped green pepper
2/3 cup water
1 T chili powder
1/2 t. dried oregano leaves
1/4 t. cumin
2 whole green chilies, chopped, if desired
1 clove garlic finely chopped
1 can (15 oz.) tomato sauce
8 corn tortillas
Shredded cheese, sour cream, and chopped onions, if desired

1. Heat oven to 350.
2. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper. Cover and remove from heat.
3. Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling in 2-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 x 11 1/4 inches.
4. Dip each tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Pour remaining sauce over enchiladas.
5. Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.

Torilla Soup (Crock Pot)

What you need.

1 cup shredded chicken (cooked)
4 cups water
1 envelope noodle soup mix with chicken broth (they usually come in a box with 2 envelopes)
1 can diced tomatoes
1 4 oz can green chile peppers (diced)
1/2 tsp ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
monterey jack cheese
1 onion (chopped)
tortilla chip strips or just crushed tortilla chips.

You combine the chicken, water, soup mix, tomatoes, peppers, cumin, salt and pepper into the crock pot. Turn it on to low and let cook for about 5 hours.
top it off with the cheese, chopped onion, and tortilla chips.

it's soooooo good

Beth Bingham

Manti Marinade Chicken

1 c. Kikomans' Soy Sauce
1 c. Oil
2 c. Sprite/7up
Boneless, Skinless Chicken Breasts
Spices as desired

Marinade for 24 hours
Grill to perfection

Diane's Goulash

Ingredients:
1 pint Stewed Tomatoes
1 lb. Ground Beef
1 tsp. Brown Sugar
1 c. water
1/2 c. Ketchup
Elbow Macaroni noodles
Seasonings:
Oregano
Italian Seasoning
Salt
Pepper
etc.

Directions:
Brown Hamburger.
Add all ingredients and bring to a boil.
Lower heat and simmer until noodles are cooked through.
I like to add Cottage Cheese and Shredded Cheese once it is on my plate.

Sweet & Sour Meatballs

Ingredients:
8 3/4-ounce can pineapple tidbits
1/4 C. brown sugar
2 Tbsp. cornstarch
1/2 C. water
1/4 C. cider vinegar
1 tsp soy sauce
5-ounce can water chestnuts

Directions:

Drain pineapple, reserving syrup. In medium saucepan, combine 1/4 cup brown sugar and 2 tablespoons cornstarch. Blend in reserved syrup, water, vinegar, and soy sauce. Cook and stir over low heat until thickened and bubbly.
Carefully stir in one 1-pound can meatballs(browned) in gravy, one 5-ounce can water chestnuts, drained and thinly sliced, 1 green pepper, cut in strips, and pineapple. Heat to boiling. Serve over hot cooked rice. Trim with tomatoes. Serves 4.

From: Better Homes and Gardens Cook Book