Chicken Hawaiian from the Original Toll House Restaurant |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I had the great pleasure of dining at the old Toll House Restaurant, in Whitman Mass back in the early 60's, a few years before Chef-Owner Ruth Wakefield retired and sold the property in 1966. It burnt down in 1984. While the restaurant is famous far and wide as the place where the toll house cookie was developed, it's other recipes were also very good. Traditional recipes were featured, including many that originated in colonial times. The Hawaiian Chicken was my favorite. There are 2 ways to serve it; one is to bake and serve it in a coconut shell, as was done at the restaurant; or serve it over toast points. I get DH to cut off the tops of the coconut shells with a hack saw, so I find that is the easy way, and it makes a great presentation. Ingredients:
1 1/2 cups chicken, cooked and cubed |
1 cup pineapple, cubed |
1 tablespoon pimentos, cut in strips |
salt, to taste |
pepper, to taste |
2 coconuts or 2 substitute toast points |
2/3 cup almonds, toasted and chopped |
2 tablespoons butter, melted |
4 tablespoons flour |
2 cups milk |
Directions:
1. Cut tops from the coconuts and reserve them as covers.
2. Cut a slice from the coconut bottoms so the the shell(s) will stand erect.
3. To make the white sauce, add 2 tablespoons of butter to a medium size (2 quart) sauce pan, melt butter and let it start to bubble.
4. Add 4 tablespoons of flour to the butter, mix and allow mixture to bubble,.
5. Add 2 cups of milk and keep stirring until the sauce thickens.
6. Add the other ingredients to the sauce, and mix.
7. Fill center of the coconuts with the chicken mixture, sprinkle with toasted almond, and place top, cut from the coconut back on.
8. Place in a 350-degree F oven, and bake until well heated, about 25 minutes.
9. The coconut meat flavors th mixture.
10. If not using the coconut shells, heat mixture and serve over toast points.
11. In that case, sprinkle mixture generously with chopped almonds.
12. Serve with rice and veggies.
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