Chicken Hawaiian From The Original Toll House Restaurant
Total Time: 55 mins
Preparation Time: 30 mins
Cook Time: 25 mins
Ingredients
- Servings: 2
- 1 1/2 cups chicken, cooked and cubed
- 1 cup pineapple, cubed
- 1 tablespoon pimentos, cut in strips
- salt, to taste
- pepper, to taste
- 2 coconuts or 2 substitute toast points
- 2/3 cup almonds, toasted and chopped
- 2 tablespoons butter, melted
- 4 tablespoons flour
- 2 cups milk
Recipe
- 1 cut tops from the coconuts and reserve them as covers.
- 2 cut a slice from the coconut bottoms so the the shell(s) will stand erect.
- 3 to make the sauce, add 2 tablespoons of butter to a medium size (2 quart) sauce pan, melt butter and let it start to bubble.
- 4 add 4 tablespoons of flour to the butter, mix and allow mixture to bubble,.
- 5 add 2 cups of milk and keep stirring until the sauce thickens.
- 6 add the other ingredients to the sauce, and mix.
- 7 fill center of the coconuts with the chicken mixture, sprinkle with toasted almond, and place top, cut from the coconut back on.
- 8 place in a 350-degree f oven, and bake until well heated, about 25 minutes.
- 9 the coconut meat flavors th mixture.
- 10 if not using the coconut shells, heat mixture and serve over toast points.
- 11 in that case, sprinkle mixture generously with chopped almonds.
- 12 serve with rice and veggies.
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