Pillsbury Cresent Roll

2 pk Active Dry Yeast
3/4 c Warm Water, luke warm
1/2 c Sugar
1 ts Salt
2 lg Eggs
1/2 c Shortening (Part Butter)
4 c Unbleached Flour
Butter Or Regular Margarine,
Softened

In a large mixing bowl, dissolve the yeast in the warm water. Stir
in the sugar, salt, eggs, shortening and half of the flour into the
yeast mixture.

Add the remaining flour blending until smooth. Scrape the dough
from
the sides of the bowl and cover with a cloth dampened in warm water.
(The cloth should feel wet, but not be so wet that water drips onto
the dough.) Let rise in a warm place (85 degrees F.), until doubled,
about 1 1/2 hours. Divide the dough in half, rolling each half into
a
12-inch circle 1/4 inch thick. Spread with the soft butter and cut
each circle into 16 wedges. Roll up each wedge beginning at the
largest end. Place, point side down, on a greased baking sheet.
Curve
to form crescents. Cover and let rise until double, 1 hour. Preheat
the oven to 400 degrees F and bake for 12 to 15 minutes, or until
they are a rich golden brown. Brush with soft butter. Makes 32
crescent rolls.

Chicken Packets (Oamc)

SERVES 8 , 8 packets

2	cups chopped cooked chicken
1 (6-8	ounce) package cream cheese, softened
1	tablespoon chives, chopped
2	tablespoons milk
	salt
1/2	cup seasoned croutons, crushed to crumbs
2 (8	ounce) packages refrigerated crescent dinner rolls *see recipe*
1/4	cup melted margarine

1. Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
2. Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
3. Refrigerate crescent rolls.
4. To prepare for serving, thaw chicken mixture.
5. Preheat oven to 350°F.
6. Unroll crescent rolls.
7. Each tube will contain 4 rectangles of dough with a diagonal perforation.
8. Press dough along each perforation so the rectangle halves will not separate.
9. Place about 1/4 cup of the chicken mixture into the center of each rectangle.
10. Fold dough over the filling, and pinch the edges to seal tightly.
11. Dip each packet in melted margarine, and coat with crouton crumbs.
12. Place packets on a baking sheet.
13. Bake for 20 minutes or until golden brown.
14. Packets are good either hot or cold.

Taco Spaghetti (OAMC)

This recipe makes 2 casseroles. One to eat right away and 1 to freeze for future use. Of course, you can freeze both or eat both!

SERVES 12 , 2 casseroles

10	ounces dried spaghetti or linguine or fettuccine, broken
2	lbs ground beef or ground turkey
2	large onions, chopped
1 1/2	cups water
1 (1 1/4	ounce) envelope taco seasoning mix
2 (11	ounce) cans corn mixed with chopped peppers, drained
1 1/2	cups colby-monterey jack cheese or cheddar cheese, shredded
1	cup favorite salsa
2 (4 1/2	ounce) cans diced green chili peppers, drained
4	cups lettuce, shredded
1	medium tomato, chopped

1. Cook pasta according to pkg directions, drain.
2. Meanwhile, cook ground meat and onion until meat is brown, in a dutch oven.
3. Drain off fat.
4. Stir in water and taco seasoning mix.
5. Bring to boiling and reduce heat.
6. Simmer, uncovered for 2 minutes, stirring occasionally.
7. Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers Divide mix evenly between 2 lightly greased 2 qt casseroles.
8. Package up, lable and freeze up to 3 months.
9. To serve remaining casserole, cover and bake in a 350F oven for 20-25 minutes or until heated through.
10. Sprinkle with remaining cheese.
11. Top with lettuce and chopped tomato.
12. If desired, pass broken tortilla chips and dairy sour cream as additional toppings.
13. To serve the 2nd casserole, thaw in the refrigerator overnight.
14. Bake, covered in a 375F oven for 1 hour or until heated through, stirring once about halfway through baking time.
15. Sprinkle with 1/2 cup shredded cheese.
16. Serve with 4 cups shredded lettuce and 1 medum tomato, chopped.

Someone else's Review:
I loved this easy recipe, and it made a ton.Here's what I did.....I browned 2# of ground round and only added about 1 cup of water with the taco seasoning, cooked it till it was all reduced as I did not want it to be watery.Also added 2 pkg. of taco seasoning because I had 16oz. of fresh angel hair pasta that I needed to use up.1 12oz. jar of salsa was added and after mixing all the ingredients together I was able to get 2 huge servings, one for the freezer and one going in the oven.I baked the casserole as directed and after 20 minutes I added more cheese and some crushed tortillas to the top and back in the oven to crisp up for a few minutes.It was wonderful, and mine was not watery in the least, very thick and gooey.The fresh pasta gave it a fluffiness that was melt in your mouth good.Very good recipe, thanks.