3 FILLINGS FOR SANDWICHES BY FREDA
Here are a few of my easy "Sandwich fillings", no one minds eating. I have 3 fillings here that can be made ahead and frozen up to 2 months. Sure Helps make Meal time a sinch with out all the Cooking. Use filling in tortillas and roll them, Buns and Hoagies, or "MINI BUNS" If You use the "MINI-SLIDER BUNS" they make more...
Provided by FREDA GABLE
Categories Sandwiches
Time 45m
Number Of Ingredients 21
Steps:
- 1. # 1 CHICKEN SALAD FILLING: In food Processer, Pulse on and off till Well Mixed. Spread on Bread,tortillas or Buns, even lettuce leaves, for sandwiches . . Makes 4 sandwiches or 1 1/4 Cups. To Freeze: Wrap in freezer bags removing all air Possible. Label and date. Filling Freezes for 8 weeks.
- 2. #2. HAM SALAD FILLING: Follow recipe above only using Ham and Parsley instead of the Chicken and tarragon.
- 3. #3. TUNA SALAD FILLING: Heat Oven # 350. Mix all ingredients in a bowl well. Full Buns with Filling Wrap in foil. Bake for 15 min or until cheese melts. or FREEZE sands on buns wrapped in foil ready for the oven. To Use frozen sandwiches, Bake @ 350 for 20-30 min until cheese melts, & are warmed Clear thru. This makes 6 sandwiches on buns, 10 sands on "mini buns", great for Senior and kids lunches.
FREDA'S CHICKEN RECIPE
Provided by á-5343
Number Of Ingredients 5
Steps:
- place chicken in greased 13x9 pan .Spread cream of chicken soup over chicken When put cheese on corner to edge. sprinkle with stuffing mix. drizzle with butter. cover bake 300 for 1 hour. uncover bake i more hour.
FREDA GARRETT'S CHICKEN PIES
Make and share this Freda Garrett's Chicken Pies recipe from Food.com.
Provided by -Mary-
Categories Chicken
Time 1h30m
Yield 10 pies
Number Of Ingredients 17
Steps:
- For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
- Add onions and cook until golden, about 20 minutes.
- Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
- Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
- Remove chicken from pot and set aside to cool.
- Add mushrooms, garlic, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
- Simmer uncovered, for 30 minutes.
- Meanwhile, pick meat from the chicken, shred, and return to pot.
- When vegetables are cooked, remove pot from heat and set aside to cool.
- For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
- Mix in 3 cups water, 1/2 cup at a time, until dough forms.
- Roll out dough on a floured surface into a large rectangle.
- Spread with 1/2 cup shortening and sprinkle with 2 tbsp flour.
- Fold dough onto itself in 3 layers, like a letter.
- Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
- Wrap in plastic wrap and chill overnight.
- Preheat oven to 375*F.
- Roll out dough on a floured surface and cut into ten 7 inch circles.
- Fill circles with chicken mixture.
- Brush edges with egg wash, then fold over to form plump turnovers.
- Use a fork to seal edges.
- Place on baking sheet and brush with egg wash.
- Bake until golden, about 30 minutes.
Nutrition Facts : Calories 1494.8, Fat 93.2, SaturatedFat 23.1, Cholesterol 259.9, Sodium 928, Carbohydrate 94.4, Fiber 4.3, Sugar 2.1, Protein 66
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