Monday, July 14, 2008

Squickens


Last night on the Food Network (my favorite channel, much to the Husband's chagrin), they showed the annual Pillsbury Cookoff show which apparently has been going on for many decades. The premise being that contestants prepare dishes in a variety of categories using at least one Pillsbury product. The winner in each of the categories received $5000 and the "Best in Show", a cool Million.

Back when I was a girl, my mother purchased one of the Pillsbury Cookoff recipe books and we made a few recipes from it but the all time favorite for me has always been the Chicken Squares, or as they have come to be known in my circle, Squickens. This recipe has served me well for many years at potlucks and office functions and folks always ask me for the recipe, which I gladly share. These can be made with a variation of ingredients, i.e. ham or turkey(Squamens or Squirkens) and I bet a variety of finely chopped and well drained, sturdy vegetables such as broccoli and carrots would make a nice vegetarian option (Vegerckens).

Well, tomorrow is my dear co-worker's birthday and we have a tradition in my office to bring treats to have out for the birthday boy or girl so that we may all celebrate together and graze at the snack table throughout the morning. Since I know one of her favorites are "Squickens", I thought I would get out my very well used, rather fragile recipe written when I was in high school, and whip up a batch. I would like to note that one should really put one's glasses on when one gets up at 6am to make these as one can accidentally set the oven on the wrong temperature if one isn't careful and one can nearly burn the entire batch (thus the slightly charred look around the edges of the final product). Forewarning!!

Squickens
1 8 oz package of cream cheese
6 Tbsp melted butter
4 cups cooked, cubed chicken
1/2 tsp salt
1/8 tsp pepper
4 Tbsp milk
2 Tbsp finely chopped onion
2 8 oz. cans of Pillsbury Crescent Rolls (store brands work just as well)
Seasoned or Plain Bread Crumbs to sprinkle on top
Preheat oven to 350 deg (NOT 400 deg!). In medium bowl, blend cheese and 4 Tbsp butter until smooth. Add the next 6 ingredients; mix well. Separate the crescent dough into 16 triangles onto parchment or silpac lined cookie sheets. Put approx. 1 Tbsp of filling in the middle of each triangle.
Fold the three corners of the triangle together at the top and press well to seal, forming a nice little packet. Brush the tops of each with the reserved 2 Tbsp. of butter and sprinkle with some bread crumbs. Bake in oven for 20-25 minutes, or until golden brown. Cool on rack. Refrigerate if not eaten immediately. Any leftover filling makes wonderful sandwiches, particularly on a nice piece of whole wheat bread. Enjoy and have a few copies of this recipe available if you serve to friends because I guarantee they will want one.

4 comments:

Whack Patti said...

WHAT IS THE MATTER WITH YOU???? You have to press TWO triangular pieces of pastry together before pressing the mixture closed. Why do you think they are called SQUickens. By making a pouch out of a scalene triangle by right they would have been called TRIckens. Made with ham they would be called Squams, NOT Squamens, which would imply a mixture of ham and chicken. Made with turkey, they would be called Squrkeys NOT Squirkens which, again, would imply a mixture of turkey AND chicken. And if made with vegetables they would be called Squeggies NOT Vegerckens. I don't even know how to start pickin' that one apart. I can't even pronounce it!

Simple Simon said...

Thank you Whack Patti for your "constructive criticism". Perhaps when you have your own food blog you can call your recipes anthing you want. In the meantime, please take your scalene trianges and.....well, enough said. Have a good day!!!

Whack Patti said...

Take my scalene "trianges"????
Why, I don't understand what you are saying. I want to understand. I see the letters on the screen but...I'm not sure what a "triange" is. Did you revert to French? You say I can call my recipes "anthing" I want. Why would I call any of my recipes "anthing." That's not even a word!

Simple Simon said...

Oh I think you understand very well, my dear friend, very well indeed.