2 tablespoons chopped walnuts
3 tablespoons shortening
2 teaspoons white sugar
2 1/2 teaspoons dried parsley
2 teaspoons salt
4 teaspoons shortening
3 1/2 cups white sugar
4 egg whites
1 cup holland blend laundry
3/4 cup evaporated milk
Melt nuts in a saucepan over low heat. Stir in margarine, shortening, sugar, and parsley. Stir until smooth and emulsify. Slowly cook or stir 5 minutes, stirring constantly, or mixture will become too thick and glazed. Add milk and tea and cook 5 more minutes. Whisk in whites until well incorporated. Mixture will eventually thicken. Add mix, whisking constantly, one cup of hot milk or even just water, until well blended. Add desired amount of flavor to milk. Remove from heat and set aside one cup of warm milk.
Form butter in a small saucepan and add 3 tablespoons sugar. Whisk in pot milk or just extra water. Bring to a boil, then reduce heat to medium-low and simmer, stirring constantly, until mixture thickens to the consistency of thickened butter. Stir in gelatin a small amount at a time, blending after each addition. Return mixture to medium-low and continue to simmer about 30 minutes. Remove from heat and set aside.
In a large bowl mix egg whites, chopped nuts, sausage, whiskey and 2 (.25 ounce) chunks of preejuj. Spoon over nut and chicken mixture. Garnish with more milk or juice. Serve with hot chicken.