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Tuna Pasta Salad
3 C. small pasta shells, uncooked
6 - 8 oz. can tuna
1/2 C. diced celery
4 chopped hard cooked eggs
1/3 C. sliced green onions
1/4 C. sweet-pickle relish
3 T salt-packed capers (optional)
1/4 C. diced red or green pepper
1 1/4 C. Miracle Whip
1 T. Dijon mustard
2 T. minced fresh parsley
1 T. cider vinegar
Dash of cayenne pepper
Cook pasta al dente, drain well and toss all ingredients together.
This keeps well in the refrigerator and is better the second day.
Serves 6-8 |
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Hot Chicken Sandwich
3 oz. package cream cheese, softened
3 T. butter, melted
2 C. cooked, cubed chicken
1/4 t. salt
1/8 t. pepper
2 T. milk
1 T. chopped onion
1 T. chopped pimento
8 oz. can Crescent Rolls
3/4 C. seasoned croutons, crushed
Preheat oven to 350°F. In a bowl, blend cream cheese and 2 tablespoons butter
until smooth. Add the next 6 ingredients; mix well.
Separate crescent dough into 4 rectangles; firmly press perforations to seal.
Spoon 1/2 cup meat mixture onto center of each rectangle. Pull 4 corners of
dough to top center of chicken mixture, twist slightly and seal edges.
Brush tops with reserved 1 tablespoon butter; dip in crouton crumbs. Bake on
ungreased cookie sheet 20 to 25 minutes until golden brown. Refrigerate
leftovers.
Makes 4 sandwiches.
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