New Castle News

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April 6, 2013

Culinary Conversation: This week, we’re rolling in dough

(Continued)

NEW CASTLE —

  • 2 cups diced cooked chicken
  • 3 oz. soft cream cheese
  • 1 tbsp. melted butter
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic salt
  • 2 tbsps. milk
  • 1 tbsp. chopped onion
  • Chicken squares:
  • 1 package crescent dinner rolls
  • 1 tbsp. melted butter
  • 4 tbsps. Parmesan cheese

Preheat oven to 350.

Blend cream cheese and 1 tbsp. melted butter. Add chicken, salt, pepper, garlic salt, milk and chopped onion. Set mixture aside.

Unroll crescent dinner rolls. Divide into 4 squares, sealing perforations and forming four squares. Place 1/2 cup chicken mixture into center and draw up four corners to seal. Brush tops with 1 tbsp. melted butter and sprinkle with Parmesan cheese.

Bake at 350 for 20 to 25 minutes until the tops are golden brown.

Chicken Potpie

  • 2 cans cream of chicken soup
  • 1 package frozen mixed vegetables
  • 1 tbsp. sour cream
  • 3 large potatoes
  • Salt and pepper to taste
  • 2 cans chunk white chicken breast
  • 1 package prepared pie crust

Preheat oven to 400. Cut potatoes into small cubes and boil in a medium pot of water for 10 to 12 minutes.

In a large pan, add cream of chicken soup, chunk chicken and mixed vegetables, and bring to a low boil. Once potatoes are done, add to the mixture. They should be firm, not mushy.

Add sour cream to the mixture. Bring mixture to a low boil for 2 to 5 minutes.

Unroll and place first pie crust in the bottom of a pie pan. Spoon in filling and cover with second unrolled pie crust.

Bake for 45 minutes or until crust is golden brown.

Spinach-Cheese Pie

Cornmeal pastry:

  • 2 cups unbleached all-purpose flour
  • 1/2 cup enriched white cornmeal
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp. salt
  • 3/4 cup butter
  • 6 to 8 tbsps. cold water

Stir together flour, cornmeal Parmesan and salt; cut in the butter until particles are pea size. Stir enough water, by tablespoonfuls, into flour mixture to hold dough together. Divide into two balls, making one slightly larger than the other; cover with Saran; chill until firm enough to handle.

Filling:

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