1 (14 ounce) can Chicken broth
1/2 cup chopped onion
1 1/2 cups KRAFT Eggnog
1 cup sorrel
1/2 teaspoon dried thyme
2 tablespoons lemon juice
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/4 teaspoon ground allspice
4 teaspoons white sugar
4 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
1 1 tablespoon distilled white vinegar
In a large saucepan, bring broth, onion, eggnog, lemon juice, nutmeg and garlic powder to a boil. Cover, remove from heat and pour into a saucepan. Cool slightly and stir in sugar, flour, baking powder and baking soda. Garnish with eggs and taco seasoning. Bring to a boil, stirring. Remove from heat and stir in taco seasoning, remaining 1/2 cup flour. Place egg into a fine strainer and drain.
Heat oven to 350 degrees F (175 degrees C). Preheat oven to 375 degrees F (190 degrees C). Spread egg white on the inside of a large baking dish.
Bake uncovered in preheated oven for 30 minutes. Remove from oven and foil. Cool completely before frosting. Immediately level with a small portion of cream to sop up excess liquid. Layer two layers of eggnog over chicken rolls. Top with cheese spread. Bake for about 25 minutes, or until meat is tender.
Slice rolls in half, place bottom on one fresh roll and to the side of folded rolls with a knife. Place strips in baking dish and cool before frosting. Frost with the remaining white cream over chicken rolls. Remove foil while at work to grease. Frost with remaining cream. Sprinkle remaining white cream over chicken rolls. Brush egg-laced crunch all over rolls.