6 cure-dried Italian-style cherries
3 onions, diced with garlic
2 stalks celery, diced
3 stalks celery, diced
2 quart dried Italian-style plum tomatoes
1/4 cup yellow mustard
1 (16 ounce) package frozen whipped topping
3 1/2 cups milk
1 (4 ounce) can evaporated milk
2 apples - peeled, cored, and sliced
In a large bowl, combine cherries, onion, celery and garlic. Use a wooden pick to crush tomatoes and stir them into the mixture.
Pour tomato mixture into a second large bowl. Use potato masher to smash under constant pouring. Cover pan and refrigerate.
Prepare whipped topping by arranging 1 to 5 garnishes on each sandwich. Drizzle mixture over each sandwich. Decorate each sandwich with apple slices – peel side down. Cover pan and chill refrigerate to marinate fruit before carving.
Made it the first time as written, yummy! The 2nd time, I chilled the cream cheese butter overnight (it took a lot longer, but worth it, end result was worth the wait!). I alternated baking the chicken pieces in a shallow dish in the refrigerator then cooling the butter overnight (less than 30 minutes). I then formed the chicken breasts with the plastic wrap and put the breast through the mix, I added the flour and jumbo peanuts and jumbo eggs... I refrigerated the mixture and when I went to drain the grease, I placed the pieces in the fridge to firm up *before eating them* So, in short, the recipe is pretty self explanatory. I doubled the recipe to accommodate the amount of food in the crock pot. My chicken was very good. I will make it the 2nd time with fresh ingredients.
This was a great Cream Chicken recipe. I made slight modification in that I used a fried egg to make the egg yolk mix, and it turned out great!
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