Wednesday, May 16, 2012

Hawiian Haystack

It's at the end of the school year and boy am I ever so glad!  May runs second place for me as being the busiest month. Out of all the school lunches we served this year I would have to say Hawaiian Haystack was the favorite.
Pizza came in second.
You can cook Hawaiian Haystacks easily with two cans of Cream of Chicken Soup and a can of Chicken Broth.  Or, you can make it from scratch using water, chicken bouillon, and flour.  Which is the way our head cook K makes it.  Boy is it ever so yummy.  The neat thing is she doesn't follow recipes.  She's been cooking for school lunches so long she can figure the meals out in her head.  Simply amazing.

My manager printed me out the school district recipe but down sized it for a family of six with lots of leftovers.
Chicken broth or bouillon            1/3 cup + 6 1/2 tsp
Water                                         2 qts + 2 1/4 cups
Pepper                                       7/8 tsp         (remember we can't use salt so add some)
Water, cold                                1 qt + 3 1/2 Tbsp
Cornstarch  or flour                     2 3/4 cups + 1 Tbsp
Pineapple Juice                           1/3 cup + 6 12 tsp

1. Use diced USDA chicken.
2. Heat water to boiling add chicken base.
3. Add pepper (and salt)
4. Mix cold water and cornstarch.  Mixing well to get out all lumps.
5. Add to broth mixture stirring constantly.  Boil and sitr until gravy is thick.
6. Add chicken and pineapple juice.
7. Cook until internal temperature is 165 F

Then we put out peppers, green onions, tomatoes, peas, pineapple chunks, coconut, graded cheese and chow mein noodles.  All chopped up.