CHICKEN CRESCENT ROLL CASSEROLE

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup 18% table cream (or use whipping cream)
FILLING
4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder (optional)
1/3 cup onion, finely chopped (can use green onions)
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
1/2 teaspoon ground black pepper (or to taste)
2-4 tablespoons mayonnaise or whipping cream
1-2 cup grated cheddar cheese (for topping)

directions
Set oven to 350°F.
Butter a casserole dish (any size to hold crescent rolls).
In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
Heat just until the cheese melts (do not boil).
For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
Season with seasoned salt or white and black pepper to taste.
Unroll the crescent rolls.
Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
Spoon a small amount of soup mixture on the bottom of the dish.
Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Apoonthe remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
Bake for about 30 minutes.

ALSATION GERMAN STYLE SAUSAGE & POTATOES

Ingredients

1-1/2 pounds medium potatoes
1 teaspoon caraway seed
1 teaspoon mustard seed
1/3 cup beer
1/4 cup vinegar
3 tablespoons spicy brown mustard
1 tablespoon cornstarch
1 tablespoon sugar
1/4 teaspoon pepper
few dashes Worcestershire sauce
2 medium onions, chopped (1 cup)
1 cup shredded cabbage
1 tablespoon olive oil
12 ounces fully cooked Polish sausage, cut into 1/2-inch-thick slices
1 cup shredded Swiss cheese (4 ounces)


Directions

cook potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or until tender... drain...cool.. peel, and thinly slice.... using a mortar and pestle, coarsely crush the spice seeds...combine seeds... beer... vinegar... mustard, cornstarch... sugar... pepper...and Worcestershire sauce... set aside.
.
in small skillet cook onion and cabbage in hot oil for 3 to 4 minutes or just until crisp-tender.... in an ungreased 2-quart rectangular baking dish... layer half of the cabbage mixture... half of the sausage... half of the potatoes... and half of the cheese....tir seed mixture... spoon half of the mixture on top of cheese...repeat layers... reserving remaining cheese for later... bake uncovered in a 375 degree F oven for 30 to 35 minutes or until heated through. Top with remaining cheese. Makes 6 servings.

BROCCOLI CAULIFLOWER CASSEROLE
(very quick and easy)

Ingredients
1 bunch cauliflower in bite size pieces
...

1 bunch broccoli in bite size pieces
1 stick marg. melted
2 -8 oz. cream cheese, soft
2 cans cream of celery soup

Directions
Cook the first 2 ing. 5 mins. and drain well, cool. Put them in a buttered 9x13' dish. Mix the next 5 ing. and pour over, sprinkle with paprika. Bake uncovered. Bake 350 for 35 mins.