Chicken Squares

3 oz softened cream cheese
3 tblsp melted margarine
2 cups cooked cubed chicken
1/4 tsp salt
1/8 tsp pepper
2tblsp milk
1 tblsp chopped green onion
1 tblsp chopped pimento
8oz refrigerated crescent rolls

In a bowl blend cream cheese and 2 tblsp margarine (reserve 1 tblsp) until smooth. Add the next 6 ingredients and mix well. Separate crescent rolls into four rectangles. Firmly press perforation to seal when making two rolls into 1 rectangle.
Spoon 1/2 cup meat mixture into center of each rectangle. Pull four corners of dough to top center and twist together to close. Brush tops with reserved maragarine.
Bake one cookie sheet at 375 for 20-25 min.

Want to make it stretch? Use 3 8oz cans of refrigerated crescent rolls (giving you 12 chicken squares), omit the green onion and pimento. Chop one small onion, 4 or 5 carrots, and 4 or 5 stalks of celery- cook in some EVOO or margarine before you cook your cubed chicken, then add chicken to veggie mixture.. It will take a bit more cream cheese and butter- but its fabulous this way too! :)


ENJOY
Best love and dishes!

Grandma Latham's Ground Beef Stroganoff

1/2 cup chopped onion
1/4 tsp finely chopped garlic (more if desired)
1 tblsp butter or margarine
1 lbs ground beef
2 tblsp flour
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
2 small cans of sliced mushrooms
1 can cream of mushroom soup
2 cups sour cream

Cook onions and garlic in a little butter or margarine (cook til soft, do not brown). Stir in meat, flour, seasonings and cook for about 5 min or until the meat is done. Add mushroom, then soup. Simmer for 10min. Add a little milk of needed. Serve over hot rice or egg noodles.
*Serves 4-6


ENJOY
Best love and dishes!