Chicken Rolls, Frog-Eye Salad
Crescent Rolls: Use canned rolls or make homemade crescent roll dough.
Filling: In a food processor, cream: 1 8 ounce package of cream cheese, 3 T chives or green onions, 1/2 C margarine, dash of pepper, salt to taste, 2 C cooked chicken and 6 mushrooms.
Topping: Mix 2 C bread crumbs with 1/2 C chopped nuts.
Gravy: Combine 3 T bouillon and 2 T margarine with 3 C water, stir well and heat to boiling. In a separate dish, combine 3 T cornstarch with 3 T cold water. Stir until there are no lumps. If necessary, add more water a tablespoon at a time. Stir into bouillon and water mixture. Cook while stirring until thickened.
Divide rolls into 8 sections. Make each section into a rectangle. Put a spoonful of filling on each. Fold the bread dough over and seal the edges. Dip entire roll in melted margarine and then roll in the bread crumb topping. Bake for 20 minutes at 350 degrees. Serve with Gravy.
Cook 1/2 package Acini de Pepe until al dente. Drain. In a separate saucepan, combine: 1 beaten egg, 1/2 C sugar, 1 T flour, 1 20 ounce can of crushed pineapple. Mix well and cook over medium heat, stirring frequently, until just thickened. Add cooked Acini de Pepe. Cool in fridge for at least an hour. In a large bowl, combine cooled mixture with 1/2 package miniature marshmallows, 1 can of fruit cocktail and 1 C whipping cream, whipped. Chill for at least 1 additional hour.
Chicken Rolls are delicious leftover. Heat for 15-20 minutes in the oven at 300 degrees. Top with warmed gravy. I have one in the oven as I type! Frog-Eye salad is the only fluff salad variation that tastes better as a leftover.