Sarah Salad
3/4 head iceberg lettuce, chopped
1/2 t sugar
1/2 t salt
1/4 t pepper
2/3 C green onion, chopped
3/4 C swiss cheese, sliced or grated
1/2 of a 10 oz package frozen peas, thawed under hot water
1/4 C miracle whip
1/4 C mayonnaise
5 strips bacon, crumbled
Put chopped lettuce in a large mixing bowl. Sprinkle sugar, salt, and pepper over top of lettuce.
Layer, green onions, swiss cheese, peas.
In a small bowl combine miracle whip and mayo.
Just before you are ready to serve, spread the mayo mixture across the top and then sprinkle on bacon.
Serves about 8.
Chicken Crescent Rolls
Chicken Crescent Rolls
2 chicken breasts
1 can crescent roll dough
3 oz cream cheese
2 T butter, plus 1-2 T melted butter
2 T onion
1/4 tsp salt
1/8 tsp pepper
crushed crackers
Preheat oven to 350.
Cook the chicken, either by baking or boiling it, and cut it into cubes.
Combine the cream cheese, onion, 2 T butter, salt, pepper and mix well. Add the chicken and mix until chicken is well coated.
Open the can of crescent roll dough. Separate and lay out the crescent triangles. Divide the cream cheese mixture evenly between crescent triangles. Close up the rolls by bringing the ends together and pinching them closed. Roll each roll in the melted butter and then in the crushed crackers. Place on a cookie sheet and bake for 20-25 minutes or until the edges are golden brown.
White Sauce
1/4 cup margarine or butter
1/4 cup flour
dash of pepper
1/2 tsp salt
1 chicken bouillon cube dissolved in 1 cup water
1 cup milk
Put margarine/butter in a sauce pan on med-low. When it melts, add flour. Stir with wire whisk until mixture bubbles. Add chicken-water and milk to sauce pan. Wait until it begins to boil. Turn off the heat and let it thicken. Serve on top of chicken crescent rolls.
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