CHICKEN RING

For dinner tonight, I'm making a Chicken Ring. If you're familiar with Pampered Chef, then I'm sure you've tried this recipe before or at least seen it in one of the cookbooks or at a Hostess Party.

It's simple, easy and really good. I usually make it and serve it with a salad :)

CHICKEN RING

Ingredients:

* 2 packages refrigerated crescent rolls
* 1/2 C bell pepper, chopped
* 1/2 C broccoli, chopped
* 1/4 C celery, chopped
* 2 Tbs onion, chopped
* 1 C chopped cooked chicken
* 1 C shredded cheese (colby, cheddar, or jack)
* 2/3 C canned condensed cream of chicken soup
* salt and pepper, to taste

Method

1. Separate roll dough into 16 triangles. Arrange in a circle on baking sheet, with wide ends overlapped to form a ring in the center (points on the outside). It should look like a big star with a hole in the middle. See picture above for concept.
2. Mix all ingredients together and spoon mixture into a ring on wide ends of rolls. Pull points up and over chicken mixture, then tuck under wide ends.
3. Bake 25 - 30 minutes at 350° F (until bubbly).

KIELBASA BUNDLES!!!

If there's one thing that we can all agree on, at my house, is that we love kielbasa. I try to incorporate it in a lot of my meals and always have a lot on hand.

When I first found this recipe in one of my Taste of Home Recipes books, I need I had to try it. So today is the day, I'm giving it a go and hoping for the best. Anyone want to try it with me???

KIELBASA BUNDLES

1/2 pound fully cooked kielbasa, chopped
1 small onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
1 tablespoon butter or margarine
1/3 cup barbecue sauce
2 tubes (8 ounces each) refrigerated crescent rolls
4 slices process American cheese, halved
1 egg white
1 tablespoon water

In a large skillet, cook sausage for 5-8 minutes; drain. Add onion, green pepper, garlic and butter; cook until vegetables are tender. Stir in barbecue sauce; heat through.

Unroll crescent roll dough and separate into eight rectangles; seal perforations.

Place a cheese slice on half of each rectangle; top with 2 tablespoons sausage mixture. Fold dough over filling and pinch edges to seal; fold seam under. Beat egg white and water; brush over dough.

Place bundles seam side down on greased baking sheets. Bake at 350 degrees for 15-18 minutes or until golden brown.

CRAB LASAGNA!!!

As promised and since it's what we're having for dinner, here is the recipe for the Crab Lasagna. Now I actually adapted this one from an Alaskan Halibut Lasagna recipe that I have had for so many years.

So here goes, I'm giving you the recipe as it reads, and hey you can go ahead and make it as is, or you can be adventurous and do the crab like I did (or even crab and shrimp mix as I've tried before).

Alaskan Halibut Lasagna
(or crab)

6 tablespoons butter or margarine, divided
1-1/2 pounds halibut steaks, bones removed and cut into 1-inch cubes (2 packages of crab meat)
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/3 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups chicken broth
1 cup whipping cream
8 ounces lasagna noodles, cooked and drained
2 cups (8 ounces) shredded Swiss cheese

In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. In a greased 13-in. x 9-in. baking dish, layer half of the noodles, halibut(crab), white sauce and cheese. Repeat layers.

Cover and bake at 350 for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired.

MENUS AUG. 21st - 27TH

Alright ladies, here is my menu for this coming week. As always remember that it's not "set in stone", if I'm not in the mood for what I'm having a certain day, I just switch it with another.

I usually post all the recipes for that day's recipe, so remember to check back if you're interested in any of them.

Don't forget to go on over to Laura at "Organizing Junkie" to join the Menu Plan Monday, or if you're just interested in seeing other's menus, that's fine too :)

CRAB RANGOON!!!

Last night's dinner was Crab Rangoon, and this is one that I can count on the whole family running to the table, gobbling it down and begging for more. We LOVE Crab Rangoon!!!!

So here you, it's really easy and quick to make, but so YUMMY.

CRAB RANGOON

1 lb. sea legs or any chunk artificial crab meat
1 (8 oz.) pkg. cream cheese, softened
1 bunch scallions, chopped (green part too)
Pinch of salt
1 tsp. sugar
1 pkg. won-ton skins
Oil for deep frying

Place crab meat, cream cheese, scallions, salt, and sugar into food processor and mix into a lumpy paste. If food processor is not available, chop crab and onions very fine and mix with softened cream cheese, salt, and sugar. Place teaspoonful of mixture in middle of a won ton skin. Moisten edges and draw up opposite corners to meet and form a package. Make sure all edges are sealed. Deep fry until golden brown.