1 pound skinless, boneless chicken breast meat
1 small yellow onion, chopped
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 package frozen flour tortillas
1 cup water
1/2 cup chopped frozen strawberries, thawed and drained
4 slices fresh basil
1 (1 pound) loaf frozen whole wheat bread, thawed and shaped into loaf
4 tablespoons butter
1/4 teaspoon garlic salt
salt and black pepper to taste
4 cups shredded carrots
Season bone with salt and pepper to taste and place chicken into a water bath to drain excess fat.
Separate soaking and cold water and pour into a large pot. Bring water to a boil, and immediately remove lid. Reduce heat and simmer for 1 hour.
In separate large pot over medium heat, heat the onion in the lemon juice. Whisk in 2 tablespoons of the lemon juice, 3 tablespoons Worcestershire sauce and hot pepper sauce . Reduce heat to medium-low, and simmer, covered, for 1 hour. Stir in hearty portion of cooked meat, and simmer 15 to 20 minutes longer, until all meat is cooked and all liquid is absorbed. Layer the cooked rice in the pot, reserving 1 cup water.
Preheat oven to 400 degrees F (200 degrees C).
Place chicken in a lightly greased 2 quarts or 3 quarts dish, and pour boiling water over all. Add the reserved chicken liquid, and the reserved strawberries and keep simmering for 3 hours or till all liquid is absorbed.
Add the remaining 1 cup water, and remove the pot from the heat. Add enough warm water to cover stove, and let the thawed dough rise until doubled in volume. Lower the dough and set it in a lightly oiled bowl. Cover, and let rise until doubled in size. In a large bowl, mix together the sour cream with the garlic salt, pepper, and lemon juice.
Cook dough in a large skillet over medium heat for 5 to 7 minutes, until well browned. Drain, and set aside. Separate warm water from dough, and allow it to cool.
Shape the warm dough into a long, thin loaf; around 6 inches. Spread half of the liquid filling onto the loaf, then spread the rest of the liquid over the loaf. Bake in the preheated oven for 20 to 25 minutes, until fork tender.
Knead the freezer conversion. Melt 2 tablespoons of butter, 1/2 cup at most, over medium heat until smooth. Cool completely before cutting into strips. Store, covered, at room temperature.