Ground Beef Wellington

Ingredients:

- 1/2 cup chopped fresh mushrooms
- 1 tablespoon butter
- 2 teaspoons flour
- 1/8 teaspoon pepper

- 1/2 cup half-and-half
- 1 egg yolk
- 2 tablespoons finely chopped onion
- 1/4 teaspoon salt
- 1/8 teaspoon pepper

- 1/2 pound ground beef

- 1 package (4 oz) refrigerated crescent rolls

- 1 teaspoon dried parsley flakes

Directions:

Preheat oven to 350 degrees.

In a saucepan, saute the mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened; remove from heat and set aside.

In a bowl, combine the egg yolk, onion, salt, 1/8 teaspoon pepper, and 2 tablespoons of the mushroom sauce. Crumble beef over mixture; mix well. Shape into 2 loaves.

Separate crescent dough into 2 rectangles on a baking sheet. Seal perforations. Place 1 meat loaf on each rectangle. Bring edges together at the top and pinch to seal.

Bake for 24-28 minutes. Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.

Chicken with Basil Cream Sauce

Ingredients:

- 1/4 cup milk
- 1/4 cup dried bread crumbs
- 4 skinless boneless chicken breasts
- 3 tablespoons butter

- 1/2 cup chicken broth

- 1 cup heavy whipping cream
- 1 jar (4 oz) sliced pimento peppers, drained

- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (or equivalent dried basil)
- 1/8 teaspoon ground black pepper

Directions:

Place milk and bread crumbs in separate shallow bowls.

In skillet, heat butter to medium heat.

Dip chicken in milk, then coat with crumbs. Cook in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.

Add broth to skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan. Add cream and pimentos; boil and stir for 1 minute, then reduce heat.

Add Parmesan cheese, basil, and pepper. Stir sauce and cook until heated through. Pour sauce over chicken and serve.