Chicken 'N Veggies Braid

Preheat: 375 Bake: 25-30 min Serves: 6
Ingredients

• 2 batches Crescent Roll Dough, can use store bought Crescent Roll Dough
• 2 lb cooked chicken, cubed or shredded
• 2-3 c diced vegetables; such as: broccoli, cauliflower, carrots, bell peppers, onions, mushrooms, corn, peas, green beans, spinach...
• 1-2 cloves garlic, minced
• 1/4 tsp salt
• pepper to taste
• 1 c shredded cheese
• 1 c milk
• 2 Tbs butter
• 2 Tbs flour
• 1 egg white, beaten

Directions

1. Prepare crescent roll dough, roll out to form a 9"x12" rectangle. Cut 1"Wx2"L strips in towards the center, starting on the long sides. There should be a solid strip about 3-4" down the center, with the cut strips forming a fringe down each side.
2. Combine chicken, diced vegetables, salt and pepper in a large bowl until well mixed; pour evenly over Crescent dough.
3. Make a white sauce roux: Melt butter in sauce pan over low heat; slowly blend in flour until smooth; stir in milk, heat to boiling, boil 1 min stirring constantly.
4. Slowly mix shredded cheese into roux until melted; pour over chicken mixture on crescent dough.
5. Fold crescent edges criss-crossed to form a braid, pinch or twist ends to seal.
6. Brush braid dough with egg white.
7. Bake, until golden brown.

Half & Half

Prep: 5 min

Ingredients:

• Whole milk
• Heavy cream
  

Directions:

1. In a small bowl combine 1 part milk to 1 part cream.
2. Half & half must be kept refrigerated.
   

Chicken à la King

Prep: 10 min Cook: 25-30 min Serves: 6

Ingredients:

• 1 1/2 lb boneless, skinless chicken breast; cubed
• 1/2 c all-purpose flour
• 2 Tbs light olive oil; divided
• 1 1/4 c white mushrooms; quartered
• 1 lg green bell pepper; diced
• 1/2 tsp freshly ground black pepper
• 1 c dry sherry
  
• 1 c reduced-sodium chicken broth
• 1 c low-fat milk
• 1 4-ounce jar sliced pimientos, rinsed

Directions:

1. Toss chicken & flour in a md bowl until coated.
2. Heat 1 Tbs oil in a large skillet over medium-high heat.
3. Reserve remaining flour, add chicken to pan & cook, stirring occasionally, until lightly browned, 2 to 4 minutes.
4. Transfer chicken to a plate.
5. Reduce heat to md & add remaining oil to the pan.
6. Add mushrooms, bell pepper, and ground pepper, cook stirring often, until mushrooms are softened & starting to brown, 3 to 5 minutes.
   
7. Pour in sherry; bring to a boil & cook, stirring to scrape up any browned bits, 3 minutes.
8. Whisk broth & milk into the reserved flour until smooth.
9. Stir the mixture into the pan & bring to a simmer, stirring often.
10. Stir in pimientos & chicken, return to a simmer.
11. Reduce heat to maintain a gentle simmer & cook until the vegetables are tender and the chicken is cooked through, 5 to 7 minutes.
12. Serve immediately over egg noodles or fresh baked biscuits.

Southern Fried Green Beans

Prep: 5 min Cook: 30 min-1 hr

Ingredients:

• 2 slices thick cut bacon
• 1 lb fresh green beans
• Salt & Pepper to taste

Optional Ingredients:

• 1 clove fresh garlic, minced

Directions:

1. Pre-heat a med sized sauce pan over med-high.
2. Slice bacon into 1 in wide pieces, add to pan & cook until almost crispy; stirring so pieces do not stick.
3. Optional: Saute garlic in bacon grease until golden brown.
4. Add green beans & enough water to bring to a boil.
5. Once boiling reduce heat, cover & simmer 30 min to 1 hr.
6. Season with salt & pepper.

Macaroni & Cheese (Variations)

Preheat: 375° F Cook: 15 min Bake: ab 20 min Serves: 4

Ingredients:

1. 9 oz macaroni, or mini shells
2. 1/4 c breadcrumbs
3. salt & pepper to taste

Mornay Sauce:

1. 3 Tbs butter
2. 1/3 c flour
3. 1 1/2 c whole milk
4. 1 lb shredded cheese, divided

Variations:

1. 1/4 c onions and 1/2 c crumbled bacon
2. Chicken Bake: 3/4 lb precooked cubed chicken with 1-2 c steamed vegetables such as broccoli, carrots, & cauliflower or green beans, corn & peas
3. Cheeseburger Mac: 3/4 c precooked ground beef with Worcestershire sauce, ketchup, mustard & relish
4. BBQ Mac: 3/4 c precooked ground beef or stew meat with barbecue sauce
5. Mac & Cheese Mini Muffins: double all ingredients; add 3 eggs, whisked, for binding; put in a lightly greased muffin pan, over fill cups; top with breadcrumbs & bake at 350 F for 20 min or until browned on top. Cool 10 min. Makes: 48 mini muffins

Preparation:

1. Cook macaroni in a lg saucepan of boiling water for 8-10 minutes; drain well & set aside.
2. Melt butter over low heat in a saucepan slightly larger than that used for the macaroni, whisk in the flour to form a roux.
3. Gradually add in milk, whisking constantly to keep the sauce smooth.
4. Add spices & any optional ingredients.
5. Bring sauce to a simmer & cook for 5 min.
6. Remove sauce from heat, add 13 oz of cheddar cheese & stir until cheese is well combined & melted.
7. Add macaroni to sauce, mixing well.
8. Transfer to a deep 9x9" glass pan, sprinkle remaining cheese & breadcrumbs over the top.
9. Place in oven & bake until cheese is bubbling.
10. Let stand 5 minutes, & then serve.