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Ann Hudson’s Cook’s Corner features Turkey Crescents

Turkey Crescents

1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 teaspoon butter or margarine
2 cups finely chopped cooked turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 packages (8 ounces each) refrigerated crescent rolls
Dill weed

Ann Hudson

In a non-stick skillet, saute celery and onion in butter for 3-4 minutes or until tender. Add turkey and soup; mix well. remove from the heat. Separate crescent dough into 24 triangles. Place 1 tablespoon turkey mixture on the wide end of each triangle; roll up from wide end. Place pointed side down 2 inches apart on greased baking sheets. curve ends to form crescent shape. Sprinkle with dill. Bake at 350 degrees for 8-9 minutes or until golden brown. Serve immediately.
Yield: 2 dozen.

Seasoned Green Beans
3-1/2 cups fresh or frozen green beans (about 1 pound)
2 tablespoons butter or margarine, melted
1/4 to 1/2 teaspoon seasoned salt
1/4 to 1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Place beans in a steamer basket; place in a saucepan over 1 inch of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender. In a small bowl, combine the butter and seasonings. Drain beans; add butter mixture and toss to coat.
Yield: 4 servings.

Creamy Cranberry Gelatin
1 package (12 ounces) fresh or frozen cranberries, chopped
1 to 1-1/4 cups sugar
2 packages (3 ounces each) cherry gelatin
1 carton (16 ounces) plain yogurt
1 carton (8 ounces) frozen whipped topping, thawed
1/3 cup chopped pecans

In a bowl, combine the cranberries and sugar; cover and refrigerate for 8 hours or overnight. In a large saucepan, combine the cranberry mixture and gelatin. Cook and stir until gelatin is completely dissolved; cool. fold in the yogurt and whipped topping. Pout into a 2-quart serving bowl. Sprinkle with pecans. refrigerate for 2 hours or until firm.
Yield: 10 servings.

Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.