Saturday, October 23, 2004
Hot Kentucky chicken ham sandwiches with gravy and mashed potatoes
OK, it's a mouthful, but isn't that the point?
Ingredients
sandwiches
2 vegetarian chicken patties
4 slices vegetarian soy ham
4 slices of whole grain bread
gravy (roux)
2 ounces sliced mushrooms
3 Tbls vegetable oil
3 Tbls all purpose flour
1 tsp vegetable bouillon paste
1 tsp soy spread
3/4 Cup water
1/4 Cup Kentucky straight bourbon whiskey
black ground pepper to taste
1 Cup mashed potatoes
Preparation
Roux: Heat vegetable oil and soy spread in pan and add flour - stirring constantly until medium brown, add water, vegetable bouillon and whiskey. Continue stirring (its all about the stirring) while the roux thickens.
When the roux has thickened and browned add the sliced mushrooms to simmer for 6-8 minutes covered.
Place chicken patties into the gravy pan and on top - in alternating layers, stack the bread and ham slices. Cover for 4-5 minutes while the bread and ham heat through.
Assemble the sandwiches, cover with gravy.
serves 2 with mashed potatoes and extra gravy
vegetarian
Ingredients
sandwiches
2 vegetarian chicken patties
4 slices vegetarian soy ham
4 slices of whole grain bread
gravy (roux)
2 ounces sliced mushrooms
3 Tbls vegetable oil
3 Tbls all purpose flour
1 tsp vegetable bouillon paste
1 tsp soy spread
3/4 Cup water
1/4 Cup Kentucky straight bourbon whiskey
black ground pepper to taste
1 Cup mashed potatoes
Preparation
Roux: Heat vegetable oil and soy spread in pan and add flour - stirring constantly until medium brown, add water, vegetable bouillon and whiskey. Continue stirring (its all about the stirring) while the roux thickens.
When the roux has thickened and browned add the sliced mushrooms to simmer for 6-8 minutes covered.
Place chicken patties into the gravy pan and on top - in alternating layers, stack the bread and ham slices. Cover for 4-5 minutes while the bread and ham heat through.
Assemble the sandwiches, cover with gravy.
serves 2 with mashed potatoes and extra gravy
vegetarian
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