Friday, October 18, 2013

Swamp Slugs & Pumpkin Biscuits

Tonight was a fun dinner to make:


For the slugs you can do all sorts of things.  I've made these 3 different ways.  All 3 ways require the yellow gravy sauce:

2 cans cream of chicken soup
2 cups sour cream
Mix in a saucepan until warm & bubbly

#1:  Buy some chicken cordon bleu in the freezer section of your grocery store.  Bake for the time it says on the box & then top with the gravy, add a tomato slice for the mouth, & olives on toothpicks for the eyes.

#2: Make your own chicken cordon bleu.  Pound chicken breasts flat between 2 pieces of plastic wrap until thin & LARGE.  Place a piece of deli ham & a slice of swiss cheese in the center of your chicken piece.  Roll it up tight & secure with a toothpick.  Dip your rolled chicken into an egg wash (eggs mixed with milk) & then into Italian bread crumbs.  Bake for 45 minutes at 375 & top with the gravy sauce.  Add olive eyes & tomato mouth.

#3: (And our favorite)  Mock Chicken
1 large can of canned chicken
1 package of Stove Top chicken flavor stuffing, crushed & in a bowl
8 oz cream cheese
salt & pepper to taste
Melted butter in a bowl
2 containers of refrigerated crescent rolls

In a bowl mix the chicken, cream cheese, salt, & pepper until smooth.  Spoon mixture into the center of each crescent roll & wrap the dough around the mix to make a rectangle shape enclosing the chicken mixture.  Dip the roll into melted butter & then roll into the crushed stuffing mix until coated.  Bake at 350 for 30 minutes.  Top with the gravy sauce.

And for the pumpkin biscuits. . . I just bought biscuit dough & used a pumpkin cookie cutter to shape it.  You could use ANY cookie cutter & make all sorts of fun shapes.


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