MB Recipes - Apple Dumpling Cobbler / Roasted Nut Chicken Pate
So easy and very pretty when baked
1 (8-ounce) can refrigerated crescent rolls
2 large Granny Smith apples, peeled and quartered
1 cup orange juice
2/3 cup sugar
1/2 cup butter
2 teaspoons sugar
1 teaspoon ground cinnamon
Unroll crescent rolls and separate. Wrap each apple quarter with crescent roll dough. Place in a lightly greased 13-x9-inch baking dish. Set aside. Combine orange juice, sugar and butter in medium saucepan; bring to a boil over medium heat. Pour over dumplings. Stir together remaining sugar and cinnamon. Sprinkle over dumplings. Bake at 350 degrees for 25 minutes or until dumplings are golden brown and mixture is bubbly.
Mary E. Hammond
Augusta,
Testing note: Apples can be cut into eighths and rolls cut in half lengthwise to make smaller dumplings.
Roasted Nut Chicken Pate
4 boneless skinless chicken breast halves (about 1.5 pounds)
1/2 cup water
1/4 cup Cream Sherry
1 cup pecans, broken
1 cup slivered almonds
3/4 cup heavy cream
4 Tablespoons Cream Sherry
4 Tablespoons mayonnaise
4 green onions, chopped
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon red pepper
Fresh basis leaves, optional
Sweet red pepper, finely diced, optional
Crackers, toasted pita, or bagel slices
Place chicken, water and 1/4 cup Cream Sherry in medium saucepan. Cook , covered, over medium heat about 20 minutes. Drain and set aside to cool. Chop when cool.
Place pecans and almonds on cookie sheet in 400 degree oven for 10 minutes, or until lightly toasted. Stir once while cooking.
Combine heavy cream, sherry, mayonnaise, green onions, thyme, basil, salt, pepper and red pepper in food processor. Add chopped chicken and all but 2 Tablespoons nuts. Process to form creamy mixture.
Press into bowl. Garnish with reserved 2 Tablespoons nuts, fresh basil, and diced red pepper.
Chill up to 2 days or serve immediately with crackers, toasted pita or bagel slices.
Steve Nelson
Waleska,
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