CRESCENT TURKEY SQUARES
Moreta Fosner
Ingredients:
3 oz Philadelphia cream cheese (softened)
2 Tablespoons butter (melted)
2 cups Cubed Turkey (cooked)
Salt & Pepper
2 Tablespoons Milk
1 Tablespoon Chopped Chives
1 Tablespoon Pimiento
8 oz Can Pillsbury Refrigerated Crescent Dinner Rolls
Preparation:
In medium bowl:
Blend cream cheese and butter.
Add next 5 ingredients, and mix well
Separate dough into 4 rectangles and press perforations together.
Spoon Turkey mixture equally into each one
Pull opposite corners of dough together and twist on toop, Place on ungreased pan and shake bread crumbs on top of each.
Sprinkle Italian Fine herbs over top & drizzle ¼ Tbs melted butter over each one.
Bake @ 350 for 30 minutes.
Serve with green Salad
EASY CHICKEN & BROCCOLI ALFREDO
Micki Bartlett
Ingredients:
16 oz. pkg. linguine (may substitute spaghetti)
2 cups fresh or frozen broccoli flowerets
3 Tbs. butter or margarine
2 lbs. boneless chicken breast, cut into bite-sized pieces
26 oz. can cream of mushroom soup
1 cup milk
1 cup grated parmesan cheese
½ tsp pepper
1 tsp. garlic salt (optional)
Instructions:
1. Cook linguine according to pkg. directions. Add broccoli for last 4 minutes of cooking time. Drain.
2. Heat butter in saucepot. Add chicken and cook until browned, stirring often. Season chicken with garlic salt while cooking.
3. Add soup, milk, cheese, pepper and linguine mixture and heat through.
4. Serve with additional parmesan cheese.
Recipe makes 8 servings.
EASY EXEC.’S ENTRÉE
Karen Franke
Ingredients:
1 lb. Ground beef, lean or drain fat
1 can (16oz.) green beans, French style cut
1 cup water
2 packages brown gravy mix
Cooked rice
Instructions:
Brown beef, drain any fat. Add can of green beans with liquid. Dissolve dry gravy mix in water and add to beef mixture. Cook on low until gravy thickens to desired consistency. Serve over cooked rice.
Serves 4-6 people.
HOMEMADE SEASONED RICE MIX
Geri Gaither
Ingredients:
3 cups long grain rice, uncooked
6 tsp. Instant chicken bouillon granules
¼ cup dried parsley flakes
2 tsp. Onion powder
½ tsp garlic powder
¼ tsp dried thyme
Instructions:
Combine all ingredients in a storage container with a tight-fitting lid.
Yield: 3 ½ cups
Editor’s note: To prepare rice as a side dish, combine 2 cups water and 1 Tbs. Butter in a saucepan; bring to a boil. Stir in 1 cup mix. Reduce heat; cover and simmer for 15-20 minutes. Makes 6 servings.
MICROWAVE MEXICAN MANICOTTI
Sharey Hilterbrand
Ingredients:
½ lb. Lean ground beef or turkey
1 cup refried beans
1 tsp crushed oregano leaves
½ tsp ground cumin
8 uncooked manicotti shells
1 cup picante sauce
1 cup shredded cheese
½ cup sour cream
¼ cup sliced olives
2 Tbs chopped onion
Instructions:
Combine: meat, beans, oregano and cumin, mix well.
Stuff uncooked shells with mixture and place in microwave-safe baking dish.
Combine: 1 cup picante sauce with 1 cup water, pour over pasta shells. Cover with plastic wrap, vent with knife. Microwave on high for 10 minutes. Using tongs, rearrange and turn shells over and cover with vented plastic wrap. Cook on medium (50% power) for 18-20 minutes, rotating dish after 10 minutes. Sprinkle with shredded cheese. Let stand 5 minutes. Top with sour cream, olives and onion.
SOUTHWESTERN CHICKEN SALAD WRAPS
Karen Gephart
Ingredients:
1 Tbs. canola oil
2 lbs. chicken breasts cut into ½” pieces
1 cup ranch dressing
½ cup mayonnaise
1 pkg. fajita seasoning mix
½ cup sliced celery
¼ cup chopped red pepper
2 Tbs. sliced green onion
1 pkg. (8oz.) 10” burrito size flour tortillas
½ cup shredded cheddar cheese
Instructions:
1. Cook chicken in hot oil 4-5 minutes or until no longer pink. Remove from skillet and cool.
2. Combine ranch dressing, mayonnaise, and fajita seasoning. Mix in bowl.
3. Add chicken, celery, red pepper and onion. Toss well to coat.
4. Cover and refrigerate 1-2 hours.
5. Divide salad among tortillas. Top with cheese and fold.
Makes 8 wraps
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