turkey rolls
thanks, Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : 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
>
> It's quite simple. Take any chicken A LaKing recipe you like and use the
> chicken soup or stock in place of the milk in the "cream" sauce. I use
> sliced musrooms and either pimento or fresh red peppers with a little
> added inegar along with the cooked chicken. It is a great dish to use up
> the chicken left from making soup.
>
> Wendy
>
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