"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for CRISS-CROSS CHICKEN PIE, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Philabaum
Added: Thursday, August 21, 2008


3 c. cut up chicken, cooked
2-10 oz. package frozen peas and carrots
salt and pepper to taste
3/4 c. mayonnaise
3/4 c. sour cream
1 medium onion, chopped
3/4 c. cheese (colby, cheddar)
3/4 c. Pepperidge farm stuffing, crushed)

1 package crescent rolls
3 T. melted butter or vegetable oil

Preheat oven to 350.

Mix all ingredients and place in 2 qt rectangular casserole. Roll
out package of crescent rolls. Pat perforations away and slice
dough into strips. Lattice over chicken mixture. Brush with
melted butter and bake 30 - 40 minutes until crust is brown and
filling is bubbling.

Number Of Servings:
Number Of Servings:




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