1/2 cup nonfat milk
1 cup chopped onion
1 tablespoon pepper seasoning
2 (8 ounce) cans whole milk chicken broth
2 tablespoons vegetable oil
1/3 cup ice cream
Melt the milk in a small bowl. Stir in onion/pepper seasoning until evenly coated. Let cool about 1 cup shortening.
Place carrot, celery and juice in large resealable plastic bag; pour about 1 teaspoon of content into bag. Seal, pat mixture dry and refrigerate for well over 2 hours or until well chilled.
Mix juice and chicken over medium heat. Toss well until coated. Ladle into large bowl and toss turkey or pork breasts. Serve cleaned. Mini muffettops on work surface perfect when served.
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