A recipe worth sharing

Au revoir.

Try this Wolf. 

CHICKEN ROLLS

1 (3 oz.) pkg. softened cream cheese

2 tbs. softened margarine

1/8 tsp. pepper

1/4 tsp. salt

2 tbs. milk

1 tbs. chopped onion

2 cups very small diced chicken (cooked), approx. 3 breasts

2 or 3 (8 oz.) can Pillsbury crescent rolls

4 tbs. melted margarine

1 cup bread crumbs or corn flake crumbs

Preheat oven to 350˚.  In medium bowl, blend cream cheese, 2 tbs. marg. or butter and milk until smooth.  Add chicken, salt, pepper and onions.  

Separate crescent rolls into triangles, press out dough. A rolling pin works best.  Place a spoonful or chicken mixture into dough.  Wrap wide sides of dough around chicken, pinching seam and continue to roll toward the point forming a ball, pinching sides as you roll.   Dip in melted margarine and roll in bread crumbs.  

Bake on ungreased sheet 20 minutes until golden brown.  Pour your favorite chicken gravy over rolls when serving.  

I never buy store bought soup, for one reason soup is so easy to make, and for another reason, store bought soup has way too much salt added.

As for my Black Bean Soup, it depends on how much time I have. Yesterday I just threw in a tin of rinsed black beans, a tin of diced tomatoes with chiles, a couple of minced garlic cloves, a bit of onion, a good amount of chili powder and cumin powder, topped it off with some V8 juice and boiled it up for about 15 minutes.

I do have recipes that I like too, and will look one out for you later.

I make THE best Leek and Potato Soup, I'll share that too.