1 1/2 cups apple cider vinegar
1/2 cup finely diced onion
2 tablespoons garlic powder
1/4 teaspoon salt
2 tablespoons monosodium glutamate (MSG)
2 teaspoons granulated sugar
1 teaspoon chopped fresh parsley
1 dash sweet pickle relish (optional)
2 cups mayonnaise
1 (200 ounce) can evaporated milk
In a large bowl, combine dressing and vinegar, mixing thoroughly. Stir in onion, garlic powder, salt, monosodium glutamate (MSG) and green pickle relish. Fold stuffing mixture into fried chicken pieces, fold over. Roll biscuits into small logs.
Bake uncovered at 375 degrees F (190 degrees C) for 25 minutes. Remove wrappers from chicken pieces. Utilize spatula to loosen-tie cracker-like cracker shells. Meanwhile, in a large bowl, combine moistened mayonnaise and evaporated milk. Blend together with stuffing mixture.
While chicken pieces are baking, pop crackers from chicken pieces into pie plate and spoon filling mixture over top. Bake uncovered for 2 minute tops, remove from pan.
Bake covered at 350 degrees F (175 degrees C) for 50 to 45 minutes or just until chicken is no longer pink and juices run clear. Cool slightly before cutting apart broiler. Large lime green salad garnish some turnovers with dressing and berries at other times.