Thursday, February 17, 2005

Sarah - February 2005


Sarah Rader

2c. cooked, chopped chicken
1 c. broccoli, chopped
½. c. red bell pepper (optional)
1 garlic clove, pressed or 1/8 tsp. garlic powder
4 oz. cheddar cheese, shredded
½ c. mayonnaise
2 tsp. dill weed
¼ tsp. Salt
2 pkgs. (8 oz.) refrigerated crescent rolls
1 egg white, lightly beaten
2 Tbsp. sliced almonds
Preheat oven to 375ยบ. Mix chicken, broccoli, and peppers in bowl. Mix garlic, cheese, mayo, salt and dill weed in separate bowl. Combine the two together. Unroll rolls and do not separate into triangles. Put the two pieces end to end and seal together. Then, going down the long sides, use kitchen scissors to make cuts every 2 inches the down the entire length on both sides. The cuts should go about 2 inches into the dough. Add mixture to center of bread. Use the cut flaps to “braid” the dough over the top of the mixture. Tuck ends to seal. Or to make individual pieces like Sarah did you can use two triangles (unseparated and sealed together) and just add some chicken mixture to the center. Then pinch the corners together overtop of the chicken. Brush with eggs whites and sprinkle with almonds. Bake 25-28 minutes.

Emily - February 2005


Emily Orton

Layer on individual salad plates in order given:
Spinach leaves
Spring mix or romaine lettuce
Slivered almonds, toasted
Chopped apples
Bacon, crumbled (best if you use real bacon and not bacon bits)
Grated parmesan
1 c. olive oil
1/3-1/2 c. red raspberry vinegar
1 Tbsp. dry mustard
1 tsp. salt
1 Tbsp. poppy seeds
¾ c. sugar
Pour dressing on immediately before serving.