Guest guest Posted November 12, 2008 Report Share Posted November 12, 2008 It's tender but still has a chewy texture. We love it! I use it to make " chick*n Salad, Potato " chick*n " noodle soup, in many soups, in my FriChik Rice Casserole and lots more. We bake it, bread in Italian bread crumbs and fry, use in different salads. The Skallops are a huge favorite here, espeically with my hubby. We use the liquid in the can as a wetting agent and dip in Italian bread Crumbs and fry. This is my favorite way to eat it. Judy - Audrey Snyder Wednesday, November 12, 2008 7:27 AM Re: Re: Judy - Loma Linda shelf life What kind of texture does the Fri-Chik have? Is it soft like soy? Audrey S. On Tue, Nov 11, 2008 at 10:05 PM, strayfeather1 <otherbox2001wrote: > I like the Fri-Chik the best - great for chik'n salad, enchiladas & > pot pies. I also liked the stakes - go great w mashed potatoes & > gravy. I hated the skallops - chewy, bad fishy taste like very > unfresh seafood. But 2 out of 3 so far is pretty good and I'll be > trying the rest as I go along. > > Peace, > Diane > > > <%40>, > Pete Self <self.pete wrote: > > > > are the loma linda products good? I've been playing around with the > idea of getting some for the pantry to have something for a quick meal > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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