My husband likes Reminisce Magazine, which he frequently reads during his breaks at work. A few days ago he brought home recipes from the January/February 1998 issue, and I couldn’t pass up re-printing the best one here:

Chicken-Stuffed Bundles

½ C chopped cooked chicken

1 TBS chopped celery

¼ tsp. dried minced onion

¼ tsp. dried parsley flakes

 

Gravy:

1 can (14½ oz.) chicken broth

1 can (10¾ oz.) condensed creamy chicken mushroom soup, undiluted

¼ tsp. dried minced onion

1/8 tsp. dried sweet pepper flakes (optional)

 

Dough:

1 C all-purpose flour

1 TBS baking powder

1 tsp. sugar

½ tsp. salt

1 TBS shortening

6 TBS water

 

Combine the first four ingredients; set aside. In a large saucepan, combine gravy ingredients; mix well. Warm over low heat. In a bowl, combine the first four dough ingredients; mix well. Cut in the shortening until mixture resembles coarse crumbs. Stir in the water; knead gently. Roll dough to 1/8” thickness, cut into six squares. Place a heaping tablespoonful of chicken mixture in the center of each square. Fold dough over and press edges together firmly to seal. Drop bundles into simmering gravy. Cover and cook over medium heat for 15-20 minutes, or until pastry flakes. Yield: 2-3 servings.

I might use Bisquick Baking Mix rather than going the flour route, and eliminate the sugar.

 

The recipe was submitted to Reminisce Magazine from Kathryn Burris of Mariposa, California.