Monday, August 3, 2009

Crescent Cordon Bleu

1 1/2 cups chopped, cooked chicken
1 1/2 cups chopped, cooked ham
1 (6-ounce) jar sliced mushrooms or 1 cup fresh, sliced
4 ounces Swiss cheese, shredded
2 (8-ounce) cans crescent dinner rolls
1 egg, beaten
Sesame seeds

Preheat oven to 350 degrees F. Lightly coat a cookie sheet with vegetable cooking spray.

In a bowl, combine chicken, ham, mushrooms and Swiss cheese.

Unroll dinner rolls, and separate each package into 4 rectangles, pressing perforations to seal.
Spoon 1/2 cup mixture into center of each rectangle. Pull 4 corners of dough to center; twist
slightly. Seal edges. Place on cookie sheet. Brush with beaten egg; sprinkle with sesame seeds.

Bake for 18 to 24 minutes until golden brown.

Makes 8 servings.

Creole Jack Rabbit

4 slices bacon, finely chopped
1/2 cup onion, minced
1/2 cup green bell pepper, minced
1/4 cup flour
1 cup milk
2 cups canned tomatoes, drained, chopped
1 cup Monterey jack cheese, shredded
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
English muffins or toast triangles

Cook bacon until crisp. Add onion and green pepper and sauté until tender. Blend in flour. Stir in
milk and tomatoes and cook until thickened. Add cheese, Worcestershire sauce and salt. Stir until cheese melts. Serve over toast or muffins.

Serves 6.

Creole Bean Burger

1 (15 ounce) can red kidney beans, drained, rinsed and mashed
1 onion, chopped
1 egg
1 tablespoon catsup
1 teaspoon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin
3 tablespoons flavored bread crumbs
1 tablespoon oil
4 hamburger buns
Thousand Island dressing

Combine beans, onion, egg, catsup, mustard, Worcestershire sauce, cumin and bread crumbs.
Form into 4 patties. Cook in oil in nonstick skillet for 3 minutes per side over medium-low heat.

Serve on buns with lettuce and Thousand Island dressing.

Creamy Tuna on Bagels

8 ounces cream cheese, softened
1 (6 1/2 ounce) can tuna, drained, flaked
2 tablespoons scallion slices
1/2 teaspoon dill weed
Dash of salt and pepper
3 bagels, sliced and toasted

Combine all ingredients except bagels; mix lightly. Spread bagel halves with cream cheese
mixture. Broil for 5 to 7 minutes or until thoroughly heated.

Creamed Shrimp on Toast

2 tablespoons flour
2 tablespoons butter
1 cup milk
Dash of white pepper
Dash of salt
1 cup drained, canned shrimp or
fresh, cooked shrimp

Blend flour and butter over low heat. Add milk, stirring constantly, until thickened. Add white
pepper and salt. Then add shrimp and heat just until shrimp are heated.

Serve over toast.

Creamed Dried (Chipped) Beef Over Toast

2 tablespoons flour
1 cup milk
1/2 teaspoon Worcestershire sauce
Dash of pepper

Blend until thick and creamy.

Serve over buttered toast.

Creamed Chicken on Toast

1 package grilled chicken breast strips (Louis Rich)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 1/2 cups broccoli florets, cooked drained
1/2 cup milk
1/2 cup shredded Swiss cheese
1 teaspoon Worcestershire sauce
8 slices bread, toasted cut diagonally in half

Sauté chicken breast strips in a nonstick saucepan with some vegetable spray, add soup,
broccoli, milk, cheese and Worcestershire sauce cook on medium heat 5 minutes or until mixture
is thoroughly heated and cheese is melted, stirring occasionally.

Serve over toasted bread slices.