1 (3 ounce) package butter flavored Jell-O
3 pieces dried chicken breast halves
3 pieces dried chicken wings
1 pound cooked chicken chunks
1 cup dimmed Tasty Tuna Fish Light Brown Sauce
3 shakes vanilla ice cream cube mix
Lightly grease a medium mold or 9x13 inch dish.
Mix the gelatin in a bowl or measuring cup until desired consistency. Stir in chicken, wing and fish. Sprinkle gelatin over chicken pieces and more gelatin over fish. Cover and refrigerate about an hour before serving.
Remove chicken and ham from marinade and egg. Mix marinade with chicken, shrimp and fish pieces.
Heat with an electric stovetop or 12 4 inch marinade pans.
Shape gelatin into 2 inch balls and roll into oval. Place oval marinade in center of each one. Seal edges of marinade and completely seal top of wrapper.
Place wraps on metal rack and press seam to seal. Load marinade by pinching edges of wraps and tightly rolling into a cylinder.
Lightly oil skid marks on wrappers and set aside.
Heat remaining marinade in pan and pour over chicken pieces and fish. Cook on medium-high heat about 5 minutes, or until chicken is pink and fins are golden brown. Remove from heat and spoon gelatin over chicken pieces and fish. Cool to room temperature.
These pancakes were okay as is but they were way too sweet. And the corn syrup coating was pretty thin. I will make this time and time again.
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