Poultry Bundles

Great fresh out of the oven or chilled/left over as a summer picnic entrée.

4 oz. softened cream cheese
2 T milk
½ tsp dill weed
¼ tsp celery salt
¼ tsp pepper
2 cups cubed cooked chicken or turkey
¼ cup water chestnuts
2 T chopped green onions
2 tubes refrigerated crescent roll dough
2 T melted butter
2 T seasoned bread crumbs

Beat together cream cheese, milk, dill, celery salt and pepper until smooth. Stir in turkey or chicken, water chestnuts, and onions. Separate crescent rolls into 8 rectangles – seal perforations. Spoon 1/8 of mixture into each. Bring edges to center and seal by pinching.
Place bundles on baking sheet. Brush with butter and sprinkle with bread crumbs.
Bake at 375 for 15-20 minutes, until bundles are golden brown.

Grandpa E's Salsa

Foolproof fresh salsa, developed by someone who grew up on a Southwest Indian Reservation, which is practically Mexico – so it’s the best.

1 bunch chopped cilantro
2 bunches chopped green onion
1 14 oz. can tomatoes
1 small can tomato sauce
½ cup water
4 garlic cloves
4 yellow chili peppers
Dash of garlic powder
Dash of lime or lemon juice

Chop cilantro, onions, and tomato pieces in blender. Add remaining ingredients and mix well in blender.

Note: if yellow chili peppers are too hard to find, as they seem to be in the DC area, substitute 2 Habanero peppers – but wear gloves if you do. If you need convincing, ask Leeann to share her story about the time she didn’t.

Basil Spaghetti

A refreshing summertime dinner – especially with basil straight out of your potted herb garden!

Sauté 1 large chopped onion in olive oil. Then add:

8-10 chopped fresh plum tomatoes, or 28 oz. can
1 cup white wine (water can be substituted, but not as good)
6 cloves garlic (or more to taste)
1 T garlic powder
1 batch finely chopped fresh basil

Cook for 15 minutes; serve over thin noodles.