Text 20377, 83 rader
Skriven 2009-02-03 09:32:30 av Janis Kracht (1:261/38)
  Kommentar till text 20350 av Carol Shenkenberger (26881.cooks)
Ärende: Hot dogs
================
Hi Carol,

>> so much (g).  And yeah, that chicken salad sounds really good in a dog roll.

> Tuna salad works too, with a little lettuce or cabbage made to slaw.

This is a good hot chicken salad we love to have in the winter on rolls.. it
warms you up a bit :)

===Hot Chicken Salad===
2 cups leftover chicken, cut into two inch pieces 1 cup white sauce (see below)
1/2 cup mayonaise
1 teaspoon tarragon
1 tablespoon chives or green onions 1/2 teaspoon salt
1/2 teaspoon pepper
1 stalk celery minced
1/4 cup walnuts or almonds minced

Prepare the white sauce.

white sauce:
4 tablespoons flour
4 tablespoons butter
1 1/2 cup milk
1 whole small onion with 1 or two cloves stuck in it. preheat oven to 350F.

Melt butter in sauce pan, don't let it brown. stir in flour over low heat until
combined well, then stir in milk until smooth and thickened. Put the onion
stuck with clove in the midst of the thickened sauce. Place it in the oven for
15 minutes The sauce will continue to cook and this will free your hands to
prepare the chicken salad :) Leave the oven on after you remove the white
sauce.

Combine the chicken pieces, mayonaise, white sauce, celery, salt, peper, nuts
and taste to correct the seasoning.  Place in the oven for about 10 minutes to
heat through.  Serve in pita bread or rolls.
===

> I got a book of recipes as the book that came with mine (havent located it
> yet, remember we got this in Japan and packing over means many small things
> like that get lost in the fluff easy), well the book had little of any real
> note.

heheheh understand :)  I'm not expecting anything amazing, that's for sure
<grin> - if nothing else, it will add to the resale value if I ever decide to
sell it haha.. NOT that I can see that happening any time soon LOL.. I love the
thing :) I have some lamb in the freezer from McDonalds Farm that I may do
kabobs with <grin>

> I set a chicken to defrosting tonight in the fridge and plan to make it
> tomorrow.  I'll do a dry rub with spices (we have a blackened fish spice that
> works lovely on chicken in the machine) and some potatoes with garlic and
> duck fat and some olive oil in the top.

Ooh that sounds great :)  I have a duck in the freezer, but won't use that in
the vertisserie because I love making peking duck in the "other oven" with the
ceramic insert.  I just set the bird on the oven rack in that oven and let the
ducks fat drip into a big pan below.  Then I can save it to use in the
vertisserie as you mention :)


> We generally use the spikey thing for chicken as the cone never seemed to
> work.  We use the basket for fish and ribs and such.

Hmm.. didn't have a problem pushing the bird down on the cone.. didn't work for
recipe that had the 10 garlic cloves stuffed in the chicken, but otherwise, it
worked well. I'll use the kabob and skewers for the kabobs tonight maybe..

> Might go shopping.  Been out of veggies for a bit now except canned or
> frozen!

Ah.. we raid the health food store's fresh veggies now and then, otherwise I'm
still using my stuff from this summer's garden (lots of stir-fry sugar-snap
peas, green beans, etc) - the health food store gets in great kale and spinach
this time of year.  I'm getting itchy for my garden already
<grin>.. Got my burpee catalog in the mail last week so I'm plotting out my
garden hehehe

Take care,
janis

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