Chicken Cordon Bleu with rice and steamed asparagus
Serves 4
Ingredients
4 boneless skinless chicken breast halves
2 teaspoons Dijon mustard
1/2 teaspoon paprika
4 thin slices fully cooked ham
1 cup soft bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
3 tablespoon Mayonnaise
SAUCE:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
2 tablespoons white wine
Instructions
Flatten the chicken to 1/2-in. thickness. Spread mustard on one side; sprinkle with paprika. Top each with a ham slice. Roll up tightly; secure with toothpicks.
In a small bowl, combine the bread crumbs, Parmesan cheese and pepper. Brush chicken with mayonnaise; roll in crumb mixture.
Bake until juices run clear.
In a 1-qt. microwave-safe dish, heat butter on high for 20 seconds; stir in flour until smooth. Cook, uncovered, on high for 20 seconds. Add milk and salt. Cook 2-3 minutes longer or until thickened. Stir in cheese until smooth. Add wine. Discard toothpicks from chicken; serve with sauce.
Source: Quick Cooking
Pizza with a garden salad
Serves 4
Ingredients
1 package Yeast (1/4 ounce) active dry
1 cup warm water (110° to 115°)
1 teaspoon sugar
2 1/2 cup Flour
1 teaspoon salt
2 teaspoon Olive oil
your favorite pizza toppings
Instructions
1. In a small bowl dissolve sugar in 1/4 cup water. Sprinkle yeast over water and let stand until foamy, about 5 minutes.
2. In a large bowl stir together 2 cups flour, remaining 3/4 cup water, salt, and yeast mixture.
3. Transfer dough to a floured surface and clean and oil large bowl.
4. Knead dough vigorously, incorporating as much of remaining 1/2 cup flour as necessary to create a silky dough, a full 15 minutes.
5. Transfer dough to prepared bowl, turning to coat slightly with oil, and cover bowl with 2 tight layers of plastic wrap. Let dough rise in a warm place 2 to 3 hours, or until doubled in bulk.
6. Punch down dough and flatten on a lightly floured surface. Pounding with heel of hand and lifting, stretch dough carefully and work into a round about 15 inches in diameter (or into 2 smaller rounds).
7. Put pizza stone on bottom shelf of oven and preheat oven to 500°F.
8. Sprinkle baker's peel with cornmeal and slide dough onto it. Cover dough with a kitchen towel and let it rest, covered with the kitchen towel, about 15 minutes.
9. Put toppings on pizza.
11. Shake and slide pizza off baker's peel onto pizza stone in oven. Reduce oven temperature to 450°F. and bake pizza 10 minutes, or until crust is medium brown.
Source: not sure where I found this one...
Serves 4
Ingredients
4 boneless skinless chicken breast halves
2 teaspoons Dijon mustard
1/2 teaspoon paprika
4 thin slices fully cooked ham
1 cup soft bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
3 tablespoon Mayonnaise
SAUCE:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
2 tablespoons white wine
Instructions
Flatten the chicken to 1/2-in. thickness. Spread mustard on one side; sprinkle with paprika. Top each with a ham slice. Roll up tightly; secure with toothpicks.
In a small bowl, combine the bread crumbs, Parmesan cheese and pepper. Brush chicken with mayonnaise; roll in crumb mixture.
Bake until juices run clear.
In a 1-qt. microwave-safe dish, heat butter on high for 20 seconds; stir in flour until smooth. Cook, uncovered, on high for 20 seconds. Add milk and salt. Cook 2-3 minutes longer or until thickened. Stir in cheese until smooth. Add wine. Discard toothpicks from chicken; serve with sauce.
Source: Quick Cooking
Pizza with a garden salad
Serves 4
Ingredients
1 package Yeast (1/4 ounce) active dry
1 cup warm water (110° to 115°)
1 teaspoon sugar
2 1/2 cup Flour
1 teaspoon salt
2 teaspoon Olive oil
your favorite pizza toppings
Instructions
1. In a small bowl dissolve sugar in 1/4 cup water. Sprinkle yeast over water and let stand until foamy, about 5 minutes.
2. In a large bowl stir together 2 cups flour, remaining 3/4 cup water, salt, and yeast mixture.
3. Transfer dough to a floured surface and clean and oil large bowl.
4. Knead dough vigorously, incorporating as much of remaining 1/2 cup flour as necessary to create a silky dough, a full 15 minutes.
5. Transfer dough to prepared bowl, turning to coat slightly with oil, and cover bowl with 2 tight layers of plastic wrap. Let dough rise in a warm place 2 to 3 hours, or until doubled in bulk.
6. Punch down dough and flatten on a lightly floured surface. Pounding with heel of hand and lifting, stretch dough carefully and work into a round about 15 inches in diameter (or into 2 smaller rounds).
7. Put pizza stone on bottom shelf of oven and preheat oven to 500°F.
8. Sprinkle baker's peel with cornmeal and slide dough onto it. Cover dough with a kitchen towel and let it rest, covered with the kitchen towel, about 15 minutes.
9. Put toppings on pizza.
11. Shake and slide pizza off baker's peel onto pizza stone in oven. Reduce oven temperature to 450°F. and bake pizza 10 minutes, or until crust is medium brown.
Source: not sure where I found this one...
Red Beans and Rice
Serves 6
Ingredients
2 tablespoons olive oil
1 pound fully cooked smoked sausage (such as hot links or Kielbasa), sliced into 1/2-inch-thick roun
1 onion, chopped
4 garlic cloves chopped
3 14 1/2- to 16-ounce cans kidney beans
1 cup chicken broth
1 teaspoon Creole or Cajun seasoning or 1/2 teaspoon cayenne
3 cups cooked rice
Instructions
Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion and garlic and sauté until onion is brown, about 15 minutes. Mix in kidney beans with their juices, broth and Creole seasoning. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.
Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve.
Source: Epicurious
Reuben Soup
Serves 6
Ingredients
1/2 cup chopped onion
1/4 cup chopped celery
3 tablespoons butter
1/4 cup all-purpose flour
3 cups water
4 cubes beef bouillon
8 ounces shredded corned beef
1 cup sauerkraut drained
3 cups half-and-half cream
3 cups shredded Swiss cheese
8 slices rye bread toasted and cut into triangles
Instructions
1.In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.
2.Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
3.Preheat broiler.
4.Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.
Source: allrecipes.com
Serves 6
Ingredients
1/2 cup chopped onion
1/4 cup chopped celery
3 tablespoons butter
1/4 cup all-purpose flour
3 cups water
4 cubes beef bouillon
8 ounces shredded corned beef
1 cup sauerkraut drained
3 cups half-and-half cream
3 cups shredded Swiss cheese
8 slices rye bread toasted and cut into triangles
Instructions
1.In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.
2.Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
3.Preheat broiler.
4.Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.
Source: allrecipes.com
Italian Meat Sauce and Spaghetti with a garden salad and bread
Serves 8
Ingredients
4 md Onion chopped
2 large Garlic clove
1/4 cup Oil
2 lb Ground beef
1 can (16 oz) Tomatoes
1 can (12 oz) Tomato soup
1 can Tomato paste (6oz)
4 oz Mushroom
1/2 tsp Cinnamon
1/2 tsp Chili powder
1/2 teaspoon Basil
1/2 tsp Oregano
2 Bay leaf
2 drops Tabasco sauce
2 tsp Salt
1/4 tsp Pepper
1 cup Sliced olives
1/2 cup Burgundy wine
1 pound Spaghetti
Instructions
Brown onions, garlic, ground beef. pour off excess liquid. Add wine, let bubble and mix 1/2 minute. Add all other ingredients except olives and simmer 1 1/2-2 hours, then put olives in.
Doubles and freezes well.
Source: a friend
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