Martha Len Nelson: Chicken Puffs a party favorite

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You still have time to enjoy Denton Community Theatre’s production of Broadway’s award-winning The 34th Annual Putnam County Spelling Bee this weekend by calling 940-382-1915 for tickets. Although it sounds as if it were written for children, it is an adult show as the participants — some from the audience — describe the pangs of growing up.

This is a first-rate company of actors, as we’ve come to expect from DCT, whose songs and actions draw plenty of laughs. Curtain time is 7:30 p.m. today and Saturday, and 2 p.m. Sunday.

Last month’s Woman’s Club luncheon also drew many kudos as Rosemary Rumbley delighted the crowd with a fascinating story of lineage from a lawyer in London to John Wilkes Booth, and a luncheon plate that had everyone asking for the entree recipe from Peggy Capps.

Served with three recipes from the Denton Woman’s Club Cookbook, here it is.

 

Chicken Puffs

(adapted from a recipe from Susan Fletcher)

•  2 cups cooked chicken breast, finely diced

•  8 ounces softened cream cheese

•  1 teaspoon pepper (freshly ground, optional)

•  1 1/2 teaspoons poultry seasoning, divided

•  2 tablespoons chicken broth

•  2 cans Seamless Dough Crescent Rolls

•  2 1/2 cups finely crushed cornflakes

•  1 stick butter, melted

Directions:

Mix chicken, cream cheese, one-half teaspoon poultry seasoning, chicken broth and pepper until smooth.

Cut crescent roll dough into eight rectangles or squares.

Place a heaping tablespoon of chicken mixture in center of dough, then wrap in dough, pressing edges to seal.

Melt butter and stir in the remaining one teaspoon poultry seasoning. Dip each rectangle into butter mixture.

Coat each puff generously with corn flakes and place seam side down on lightly greased cookie sheet.

Bake at 350 degrees for 25 minutes or until lightly browned. These may be refrigerated before baking to be cooked the next day or frozen for later use. Also may be frozen if any are left over before sauce is poured over.

Serve warm with the following sauce:

•  1 can cream of chicken soup

•  1/2 teaspoon poultry seasoning

•  8 ounces sour cream

•  1 cup chicken broth

Mix all ingredients together; heat in a saucepan to serve.

Capps begins by cooking and preparing the chicken filling (she sometimes uses rotisserie chicken) and refrigerating it. The next step is crushing corn flakes with a roller or in a food processor and setting them aside. Then she fills the puffs and sets them aside on wax paper before melting the butter and dipping the puffs in the cornflakes to finish.

This sounds like a long process, but because it can be done in steps beforehand, believe me, it is worth the trouble! Serves eight people.

The dish can be served with “Green Peas with Celery and Ripe Olives,” Page 281; “Bing Cherry Salad,” Page 73; “Ice Cream Crunch,” Page 473; all from the Denton Woman’s Club Cookbook. The cookbook is a collection of more than 1,200 recipes, which can be purchased for $29.95 at Thomas Furniture or the Courtyard Collection on the downtown Square.

MARTHA LEN NELSON can be contacted at 940-382-9597 or e-mail mlnelson29@verizon.net .

 

 


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