Tuesday, July 30, 2013

Sausage Swirls

2 8 oz cans Crescent Rolls
1 lb Ground Sausage (mild for children, hot or sage for adults)

Separate 1 can of dough and form into 4 rectangles (like squares, only longer).  Cut uncooked sausage and cut into 8 chunks. Use 4 chunks of the sausage, spread on each rectangle with a thin layer (about 1/8 inch thick). Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with other can of dough and sausage. Place on a plate, cover with plastic wrap and chill until firm. After about 30 minutes, then cut each roll into 4 slices.

Preheat oven to 375 degrees and place the sausage swirls 1/2 inch apart on ungreased baking sheets. Bake for 18 - 20 minutes until golden brown and sausage is thoroughly cooked.

Persona Variations - I separate rolls into 2 rectangles and don't always chill. Slice about 1/4 inch thick. I also use more of the sausage (I like the hot). But that's just me. I'm a rebel that way.

I thought about becoming a baker and being a professional loafer. I really kneaded the dough.

Ramen Slaw

1 lb pkg Shredded/chopped Slaw Mix
2 bunches Green Onions.
1/2 cup Oil
1/3 cup Vinegar
2/3 cup Suger
1/2 cup Sliced Almonds
2 pkgs Ramen Noodles (with dry spices)
1 cup Sunflower Seeds

Chop and add onions to slaw mix. Heat and mix oil, vinegar, and sugar together. Pour over slaw mix and refrigerate. NEXT DAY JUST BEFORE SERVING: Crush noodles, pour off oil mix from slaw. Add almonds, seeds and crushed noodles and dry spices

Oriental Salad

1 head Napa Cabbage
5 Green Onions
2 pk Ramen Noodles
3/4 stick of Butter
1/2 cup Sunflower Seeds
3/4 cup Slivered Almonds

1 cup Salad Oil
1/2 tsp Salt
3 tsp Soy Sauce
3/4 cup Sugar
1/2 cup vinegar

Tear cabbage into small pieces, chop onions and break Ramen Noodles into pieces. Brown noodles, almonds in butter; cool and add sunflower seeds. Mix dressing together in jar and shake well. Add onions to cabbage and mix all before serving.

Monday, July 22, 2013

Chicken with Sour Cream

8 Chicken Breasts, deboned
1 cup Sour Cream
8 Bacon Slices (mmm. bacon)
1 can Mushroom Soup
1 pkg. Chipped Beef
Note: I like more sauce so I double the sour cream and soup. 'Course I also like bacon so I cook a few extra slices to munch on just to make sure it tastes right. That's just how dedicated to my craft that I am.

Line a 9x13 inch dish with chipped beef. Wrap bacon around chicken and lay on beef. Combine soup and sour cream, pour over chicken. Cover and cook at 300 degrees for 3 hours.

Crab Stuffed Chicken

4 Chicken Breasts (12 oz each) halved, skinned & deboned
1/4 Cup All-Purpose Flour
3/4 Cup Milk
4 Tbsp Butter or Margerine
3/4 Cup Chicken Broth
1/2 Cup Dry White Wine
1/4 Cup Chopped Onion
1 Can of Crab Meat (7 1/2 oz), drained
1 Can of Mushrooms (3 ox)
1/2 Cup Saltines (10 crackers coarsely crumbled)
2 Tbsp Snipped Parsley
1/2 Tsp Salt
Dash of Pepper
1/2 Tsp Paprika
1 Cup (4 oz) Shredded Swiss Cheese

Place one chicken boned side up between 2 pieces of waxed paper Working from center out, pound chicken lightly with meat mallet to make cutlet about 1/8 inch thick (8 x 5 inches). Repeat with remaining chicken and set aside. In saucepan, melt 3 tbsp of butter, blend in flour. Add milk, broth and wine all at once. Cook and stir til mixture thickens and bubbles. Set aside. In skillet, cook onion in the remaining butter until tender but not brown. Stir in crab, mushrooms, cracker crumbs, parsley, salt and pepper. Stir in 2 tbs of the sauce. top each chicken breast with about 1/4 cup of cab mixture. Fold sides in, roll up. Pour remaining sauce over all. Bake covered in oven at 360 degrees for 1 hour or until chicken is tender. Uncover and sprinkle with cheese and paprika. Bake 2 minutes longer until cheese melts. 8 Servings.