Tuesday, December 14, 2004

Another Installment Of "Dairy-Free Cooking With Allen"

Okay, first, my wonderful wife surprised me yesterday by picking up a great new product from the makers of Silk soymilk:
I had some, and while it is not as thick as regular eggnog, the taste is right-on!

Secondly, I tried out a dairy-free variation on a favorite old recipe that I learned from my late father: Croissant Chicken

  • Pillsbury croissant rolls (8 count)

  • 1 small can of chunk chicken (any brand, I prefer a mix of white and dark meats - how IR of me!)

  • "Better Than Cream Cheese" by Tofutti (8 ounce container but you only use 4 oz.). If your grocery story doesn't carry it, ask them to order it!

  • 1/2 teaspoon Natures Seasons

  • 1/4 teaspoon paprika

  • 1/4 teaspoon black pepper

  • 2 tablespoons Dairy-free margarine

Cooking instructions:
  1. Pre-heat oven to 350 degrees

  2. Cover a cookie sheet with aluminum foil and either use a non-stick spray,Crisco or vegetable oil to grease the foil

  3. Place 4 oz. of "Better Than Cream Cheese" and the two tablespoons of dairy-free margarine in a microwavable bowl, cover and nuke for one minute to soften cream cheese and butter.

  4. Drain most (but not all) of the water from the can of chunk chicken and mix it into the margarine/cream cheese mixture

  5. Add Natures Seasons, paprika and black pepper, blend thoroughly

  6. Open Pilsbury croissant package and separate croissants into four rectangles (one rectangle is two regular croissants, make sure to leave them together!) on the foil-covered cookie sheet

  7. Spoon about one heaping tablespoon of the chicken/cream cheese mixture into each of the croissant rectangles

  8. Fold all four corners around the chicken/cream cheese mixture and twist the croissant dough together at the top to hold it all together; do this for each of the four croissant rectangles

  9. Garnish the top of each closed croissant with a small amount of non-dairy margarine (less than a teaspoon's worth)

  10. Cook in the oven at 350 for 25 - 30 minutes or until croissants are golden brown. Serves four.

Good side dishes are ranch style beans, french-cut green beans or any variety of vegetables, plus bread if you like (technically, a croissant is bread but I've had this dish with bread many times).


Best Wishes,

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