Wow, what a wonderful stretch of weather we’ve been having. We have waited all winter for this! For some, weddings are being planned. Many of us don’t have receptions catered, we may have family members bring food, more like a potluck party. A friend of mine is helping her mother with a wedding for her sister and has asked for some recipes for a crowd. I’ve found a few that we like and would hope that you send me some of your favorites.
Have a great week and enjoy.
Broccoli Chicken Rolls
(You can make these up ahead, and freeze them until the morning of the wedding.)
2 cups chopped, cooked
chicken meat
2 cups fresh chopped broccoli
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup mayonnaise
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
1 tablespoon minced garlic
2 (8 ounce) package refrigerated crescent rolls
Directions: In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic. Mix all together.
Preheat oven to 400 degrees F. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Place on lightly greased cookie sheet. Bake in preheated oven for 15 to 20 minutes, or until rolls are golden brown.
Mini Cheesecakes
12 vanilla wafers
2 (8 ounce) packages cream cheese, softened
2 eggs
2 tablespoons lemon juice
2/3 cup white sugar
1 (21 ounce) can cherry pie filling
Directions: Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one. In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice and sugar. Beat until smooth and thoroughly combined.
Fill each baking cup two-thirds full with cream cheese mixture. Bake in preheated oven for 15-17 minutes. Cool on a rack.
Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.
See you next week. I’m looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730. See you next week!
