Hawaiian Haystacks (or Chinese Sundaes)

Hawaiian Haystacks (or Chinese Sundaes)
3 T butter
1/2 onion, finely chopped
2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, finely minced
1/4 c flour
2 c milk
1 c chicken broth
1 t salt
1/2 t pepper
rice
Optional toppings:
shredded coconut
slivered almond
Cheddar cheese
celery
green onions
mushrooms
tomatoes
olives
mandarin oranges
peas
pineapple
chow mein noodles
water chestnuts

1. In a large pan, melt butter over medium heat.
2. Add onion and chicken and cook until onions are soft and chicken is cooked through, about 5-6 minutes.
3. Add the garlic and stir until fragrant, about a minute.
4. Sprinkle the flour into the pan and stir to combine; cook for a minute and then slowly whisk in the milk and chicken broth.
5. Cook, stirring constantly, until sauce comes to a simmer and then add the salt and pepper. Continue simmering, stirring frequently, until the sauce has thickened, about 5-8 minutes.
6. Serve over rice, topped with toppings of your choice.

Coconut Cream Pie

Coconut Cream Pie
2 prebaked 9" pie crusts
2 1/4 c milk, separated
1 c sugar, separated
3 eggs, separated
1/4 c cornstarch
1 t vanilla
1 3/4 c toasted coconut, plus more if desired
1 T butter

1. In a medium pot, whisk together 2 cups of milk and 3/4 cup sugar; heat over medium heat until simmering.
2. In a small bowl, beat egg yolks together and reserve the whites; temper the yolks with a little bit of the hot milk and then whisk them into the pot of milk.
3. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup of milk to make a slurry; whisk the slurry into the pot of milk.
4. Bring the milk mixture up to a boil and then reduce to a simmer; cook, stirring constantly, until the filling is thick, about 4-6 minutes.

5. Fold in vanilla, coconut, and butter, and mix well. Pour filling into pie crusts and cool completely.
6. Preheat oven to 400*.
7. Whip egg whites until soft peaks form; add the remaining 1/4 cup of sugar and whip until stiff peaks form. Spread over pies and bake for about 3-4 minutes, until meringue is golden brown.

Toasted Coconut

Toasted Coconut
shredded coconut

1. Preheat oven to 350*.
2. Place desired amount of coconut on a cookie sheet in an even layer.
3. Bake for 10-15 minutes, stirring a few times, until golden brown.

Sausage Pesto Pasta

Sausage Pesto Pasta
3-4 c uncooked rotini
1 lb Italian sausage
1- 8 oz jar pesto
1/4 c water
1/4 c Parmesan cheese

1. Cook and drain rotini and set aside.
2. Place the same pot over medium heat and cook sausage, stirring occasionally, until browned; drain.
3. Stir pesto, water, and pasta into sausage; cover and cook until heated through.
4. Sprinkle with cheese and serve.