I wanted to say, but didn’t, that Methodists make really good Baptists when we get through with them. I was talking with Jean Singletary of Mt. Pleasant. I wanted to share her recipe with you and had found her through the First Baptist Church School of Charleston.
She has been involved with the church school for awhile. A grandson (Shawn Singletary) and a niece (Emily Knight) both attended there, and a granddaughter (Carlee Singletary) is waiting in the wings to begin soon.
Although a member of Aldersgate Methodist in North Charleston, Jean participates in the doings of First Baptist at Mt. Pleasant because of Carlee.
Retired from a position with the state, Jean enjoys gardening – caring for the lawn, shrubs and flowers at her home. She likes to run with her grandchildren, and she is active in the local chapter of the UDC.
She acquired this recipe from a friend, Rachel Willard, years ago when Jean’s son Phil was in Cub Scouts. These Savory Squares are easy to make. The next time you bake a chicken or turkey, put some of the leftovers in the freezer and use them for this dish. The little packets are appetizing looking, but may be too large for children. Try using two cans of the crescent rolls and dividing the chicken mixture among them to make smaller squares. If someone is really hungry, he may eat two.
We thank Jean for sharing her recipe – and while you are enjoying this, think of all your Methodist friends during … Sunday Dinner.
Savory Chicken Crescent Squares
1 8-ounce can crescent rolls
2 tablespoons melted butter
⅛ teaspoon pepper
1 tablespoon chopped onion
3 cups cooked, cubed chicken (about 3 breasts)
3 ounces cream cheese, softened
¼ teaspoon salt
2 tablespoons milk
1 tablespoon pimento (optional)
Crushed seasoned croutons (optional)
Blend cream cheese and butter until smooth. Add chicken, salt, pepper, milk, onion and pimiento and mix well. Separate crescent rolls into 4 rectangles; seal perforations. Spoon ½ cup chicken mixture onto center of each rectangle. Pull the 4 corners together and seal. Brush or dip squares with melted butter and roll in the crushed seasoned croutons. Bake at 350 degrees for 20 minutes until golden brown.