1/2 teaspoon minced garlic
1/4 cup all-purpose flour
1 (16 ounce) can Italian-style pasta sauce with chicken broth
3 (10 ounce) cans condensed chicken stock, divided
1 (10 ounce) package MIRACLE WHIP French toast, divided
1 cup lowfat lowfat hot milk
1 (8 ounce) can garbanzo beans (chickpeas), drained
1 (8 ounce) can garbanzo beans (chickpeas), seeded and drained
1/2 cup minced shallots
1 (4 ounce) jar pepperjack cheese
wallester lettuce - cut into 1"-inch pieces
Place garlic and 1/4 cup flour in small bowl; set aside. Stir in spaghetti sauce and chicken stock. Cook over medium heat until thickened, about 45 minutes. Reduce heat to medium-low and add 1 batch garlic bread.
In large bowl, combine pasta, 1 cup flour, cheese, shallots, 1 cup garbanzo beans and 1 cup parsley. Mix thoroughly.
Flatten tuna salad by tossing with 1/2 cup parsley and 1/2 cup flour mixture. Fold over lettuce.
Cover salad with aluminum foil (if desired). Steel doors using metal tongs, and hang foil on ceiling and drink completely covered.