Hot and Crusty Chicken Salad
Here's an easy and novel way to serve chicken salad: Bake it in a crescent. "These rolls offer a nice, economical way to serve chicken salad," says Associate Foods Editor Mary Allen Perry. "One cup of the mixture will fill an 8-oz. can of crescents. Use finely chopped chicken salad that has only a small amount of mayonnaise for best results. You can flavor it with curry or even add raisins or pecans, if you prefer." Mary Allen likes serving these rolls with a green salad.
Chicken Salad Crescent Rolls: Unroll 1 (8-oz.) can refrigerated crescent rolls; separate each dough portion along center and diagonal perforations, forming 8 triangles. Spoon 2 Tbsp. of your favorite chicken salad on the wide end of each triangle. Starting at the wide end of each triangle, roll dough over chicken salad, pinching edges to seal. Place rolls, seam sides down, on a lightly greased baking sheet. Sprinkle tops of rolls evenly with 2 Tbsp. poppy seeds. (Seeds will stick to rolls without a binder; you don't need to brush with egg.) Bake at 375° for 10 to 12 minutes or until golden brown.
Try These Tips
Tender green spears of asparagus are phenomenal when they have been properly prepared. Before you begin cooking this fresh springtime treat, however, you will want to follow a couple of simple steps that will make it the perfect side dish.
Use a vegetable peeler to remove the tough outer portion of the stalk.Snap off the tougher portion of the asparagus stem by hand. Just grip the vegetable 1 to 11.5 inches from the stem end and bend it slightly; it will break right off.