Recipe Of The Week

I thought I would share with everyone a meal that I would like so I went to grab my favorit cook book and it was gone. Who knows were it is or how long it has been gone. I did find some recipes that are close to the ones I use and I will save them for the next time I decide to cook.
CHICKEN CRESCENT ROLLS
2 (5-OUNCE )CANS CHICKEN IN WATER
1 1/2 CUPS SHREDDED MEDIUM CHEDDER CHEESE
1 (8 OUNCE) PACKAGE PLUS
1/2 PACKAGE CRESCEN DINNER ROLLS
1 CAN CREAM OF CHICKEN SOUP
1/2 CUP MILK
Mix drained chicken, reserving juice, and shredded cheese in bowl. Separate triangles of crescent rolls. Place 2 tablespoons of chicken/cheese mixture on top and roll up. Put in glass baking dish. Mix milk, chicken soup and reserved juice together and pour around chicken crescent rolls. Bake in preheated 375 degree oven about 20-30 minutes.
Italian Pasta Salad
8 ounces rotini pasta
2 1/2 cups frozen mixed vegetables
1/2 cup diced Cheddar cheese
1/3 cup pitted black olives (optional)
1 cup Italian-style salad dressing
Cook pasta according to package directions. Drain, and rinse with cold water until completely cool. In large bowl, combine pasta, vegetables, cheese, and olives. Toss well with dressing. Serve chilled or at room temperature. I personally don’t use the vegatables or the black olives.
Killer Brownies
1 stick of butter
1 cup of sugar
4 eggs
1 small can Hershey's syrup
1 cup flour
You can add nuts if desired.
Mix all together in one bowl. Pour into 8x13 for 35 minutes at 350 degrees.