Tuesday, October 21, 2008

Hawaiian Hay Stacks II

In the bag:
Chinese noodles
Cream of Chicken soup

From the kitchen:

Cook rice in rice cooker or on top of stove. If on stove, measure 2 cups of water, 1 cup rice in large saucepan. Bring to a boil. Turn heat to low, cover with lid and simmer for 15 minutes. Remove from heat and let stand for about 5 minutes. Slice olives. Combine Cream of Chicken soup with 1 can water or milk and mix together as you heat it up.

We usually let everyone make their own Hay Stacks and put on them what they like. Also included at the bottom is an easy Sweet and Sour recipe that we like to use as a topping for a change sometimes from the Cream of Chicken soup.

Sweet and Sour Sauce:
1 c. Pineapple juice
3 T. cornstarch
3 T. vinegar
6 T. water
1 T. oil
½ c. sugar
1 T. ketchup

Mix together, cook on medium heat while stirring for about 5 minutes.

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