Monday, July 21, 2014

Hawaiian Haystacks

Hawaiian haystacks... hmmmm I don't really think they are Hawaiian, but they are yummy. The first time I had Hawaiian haystacks was at girl's camp years ago. I have made them a time or two since then although I can't remember what recipe I used. My office made them for an office pot luck one day and I loved the recipe for the gravy so that's what I'm posting here. This is a good recipe when you need something yummy, easy and to feed a lot a people (it's easy to double). My committee that I was on for the Community Dinner Table made these one year and had a Hawaiian theme going on, was fun and yummy. For that recipe we used a country gravy mix and pineapple juice in the gravy... kind of added a different flavor. But here's my recipe, I got it from a friend I used to work with, only I added the seasonings.... reminds me of thanksgiving the way it smells. Enjoy!

Hawaiian Haystacks
3 cans Chicken broth (the ones that are about 16 oz.) (see *Note below)
2 Tablespoons Chicken bouillon

Heat the chicken broth and bouillon until hot but not boiling.

While it's heating:
Mix together in a quart canning jar:
1-1/2 cups cold water
5 heaping Tablespoons flour.
Shake well until all the lumps are gone...(if you can't quite get rid of the lumps use a strainer when pouring this mixture into the broth).

Once your broth is hot... pour the water / flour mixture into the broth, stirring constantly and let it come to a boil. It will thicken just a bit so give it a minute. If it is not thick enough you could add an additional 1/4 cup water mixed with 2 Tablespoons flour... but be careful. If you add too much the gravy will end up tasting like glue. :) As the gravy cools it will thicken a bit too.

Now add:
1 can cream of chicken soup
1/4 teaspoon poultry seasoning
1/4 teaspoon crushed thyme
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Salt and pepper to taste
Whisk this up so there are no lumps then add:
 2  or 3 cups diced or shredded cooked chicken (or turkey works too) you can add more or less depending on how thick you want your gravy to be.
Let this simmer for 5 to 10 minutes so the flavors get mixed together.

*Note: I usually cook up a chicken or some chicken breasts in a crock pot and I will add that to the gravy... so go ahead and add the drippings from cooked chicken as part of your broth. Or if you are in a hurry canned chicken works, or sometimes I will just grab a rotisserie chicken from the deli and that is always good too.

Serve the gravy over hot cooked rice.

Then add any of the following toppings:
Chopped Celery
Chopped Onions
Diced green pepper
Diced Tomatoes
Pineapple tidbits
shredded coconut
Slivered almonds
Chinese noodles
Soy sauce
sliced olives
and anything else you can think of's all good

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