now that is clever and i would like to know more, Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
>
>
>
>
> : you can spice this on both sides before rolling with the spices of your
> : choice, but dh cooks it plain because we try and get the hugest turkey
> : possible and after its roasted he cuts it into chuncks so we can freeze
> it.
>
> : once cold you can slice for sands or salads.
>
> : it reheats easily and you can also dice it for soup and other alaking
> type
> : things... but i am guessing as i typed that its not kosher...
>
> This looks like it ould be good for a large buffet, so you wuld have
> rether more even slices and can cut is easily.
>
> My mother used to make a chicken a la king with a veloute sauce(that's
> cream sauce made with chicken stock instea of the milk) it was very good,
> too. I remember her putting pimento into it. You can get quite ingenious
> in making many dishes kosher by clever substitutions.
>
> Wendy
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>