Chicken Asparagus Roll-ups Adapted from...lost in Antiquity

This is an easy left-over poultry recipe we have been using for years.  In a bowl, mix 2C diced chicken or turkey with 2T butter and 4oz. softened cream cheese, and 2T chopped chives.  Unroll Pillsbury Crescent Rolls and separate them into individual triangles.  Push them out until they are very thin.  Place 2T of the poultry mix on each triangle and roll them up.  We included 3 raw asparagus spears in each as well but they can be prepared without the asparagus.  Place on a baking sheet and bake at 350 degrees for 20 min.  For the sauce, mix 2T butter with 2T flour in a sauce pan.  Heat until the mixture is smooth (a roux).  Add 14oz chicken stock and heat until bubbly and thichened. Garnish with chopped chives.   A very nice quick and easy left-over meal.

Hungarian Mushroom Soup - Adapted from Closet Cooking

The picture definately does NOT do this recipe justice.  The failing of the photographer, not the soup.  It is delicious. Start by sauteing 1C of diced onion in 1T butter.  Add 1 lb of your favorite mushrooms and cook until they give up their liquid and it has all evaporated.  When the mushrooms are done, add a mixture of 1/4C flour and 1T good paprika.  Stir for 2-3 min until the flour is cooked.  Add 4C chicken (or vegetable) stock, bring to a simmer and maintain for about 15 min.  Add 2t dried dill weed, 1T soy sauce, 1/2C sour cream.  Add salt, pepper and fresh lemon juice to taste.  Serve with a crusty bread. It really is a delicious and easy soup to make.

4-hr Lamb with Provencal Style White Beans - Adapted from Ina Graten

We wanted to try this recipe but a leg of lamb is way too big so we decided to use lamb shanks.  Coat the shanks with flour and salt and pepper to taste.  Brown them in 1/4C olive oil and remove.  To the hot oil add 1T rosemary leaves, 1T dry thyme leaves, 3 bay leaves, and 6 cloves of garlic.  Saute until the herbs are fragrant then return the lamb to the pot and add enough dry white wine to cover them about 1/2.  Cover the pot and place in a 300 degree oven for 4 hrs.  Periodically check the lamb and add wine as necessary.
For the beans...if you decide to use dry great northern beans, soak 1C ofthem overnight in water.  Place 1/4C each of diced onion, celery and carrot in a pan with 1/4C olive oil.  Saute the vegetable until tender and then add the beans and 1/4 C of dry white wine.  Cover and simmer until the beans are tender.  If you use canned beans, you don't need to soak them.
When the lamb is falling off the bone, remove to a platter and serve with the beans and the cooking sauce on the side.  This is a wonderful easy dish served with a dry red wine.