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.
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
Makes 4 sandwiches.