Chicken A La Suisse

This is similar to Chicken Cordon Bleu, but 

served with a buttery sherry cream sauce.
This recipe is from 1980 and written on a
cute recipe card in my very large and
overflowing recipe file box.

The chicken bundles are tender, flavorful and
the sauce is absolutely delicious.

The chicken breasts I picked up at Fresh Market
were very large, so I only used 4.

Normally I use 6 smaller breasts. 

I flatten the breasts with a rolling pin 

between plastic wrap.

Use enough Swiss cheese and

ham to cover each breast.

Roll up and secure with 2-3 toothpicks.

 Combine the flour and paprika in a
shallow bowl. A glass pie dish is perfect.

Coat the chicken completely in flour mixture.

Heat the butter in a large 12" skillet.

This only takes about 20 minutes to prep.  

Brown the chicken bundles in hot butter

 until golden brown on all sides.

Then add the chicken bouillon and sherry.

Reduce heat to low and let simmer for 30 minutes.

 Remove chicken to a warm platter
while you  make the cream sauce.

 Whisk the cornstarch with a little of the
cream in a cup, then add the rest of the cream.

Set this up ahead while the chicken is

simmering for 30 minutes. Now is when you can

start your rice and prep your vegetable.

Add the cream mixture to the remaining

liquid in the skillet.

 Cook while whisking until the sauce
has thickened.

Serve a generous amount of sauce over

each chicken bundle.

You can make most of this ahead of time. 

I usually make up the bundles, then refrigerate

until I'm ready to fix dinner. For company

 I would stop after step 4, then continue

when needed, letting chicken come to

room temperature before beginning

again. That way there is very little mess.

You can see the cheese and ham layers. 

Chicken A La Suisse

4-6 boneless chicken breasts

8-12 slices Swiss cheese (8oz)

8-12 thin slices ham (8oz)

1/4 C flour

1 t paprika

salt & pepper

6 T butter

1/2 C dry sherry

1 t chicken bouillon 

1 T cornstarch

1 C heavy cream

1. Pound the chicken breasts flat

Season with salt and pepper. 

2. Onto each chicken breast layer 2 

slices of Swiss cheese and 2 slices 

of the ham. Fold/roll the chicken breast 

so it covers the cheese and ham. 

Secure with toothpicks. 

3. In a shallow bowl combine the flour

 and paprika. Coat each chicken bundle

 thoroughly with the flour mixture. 

4. In a large 12" skillet, melt the butter. 

Cook the chicken breasts in hot butter

over medium heat with the seam-side
down until golden brown on all sides. 

5. With chicken seam-side up, 

add the sherry and bouillon. Cover 

and simmer on low for 30 minutes. 

6. Remove the chicken to a warm platter, 

remove the toothpicks. Whisk together

 the cream and cornstarch in a small bowl. 

7. Whisk the cream mixture into the

 remaining liquid in the skillet. Cook, 

stirring until the sauce becomes thickened. 

8. Serve each chicken

breast with a generous amount of sauce. 

serves 4-6

Enjoy!

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Favorite Deviled Eggs

 Everybody loves deviled eggs. 

 Add eggs to a large pot and cover with water. 

Add 2T vinegar. The vinegar helps with the

 peeling later. Bring to a boil, cover, and take 

off heat. let sit for 15 - 18 minutes.

Drain off hot water and fill the pot

with cold water. Peel when the eggs are cool 

enough to handle. 

Cut in half lengthwise, Remove the yolks to

a food processor. If you don't have one, put in

a bowl and use a whisk to blend the yolk mixture.

 Add the yolk mixture to a plastic baggie. 

Use a jar or glass to hold the baggie upright.

 Snip one corner of the baggie and use it like a 

pastry bag to fill the egg whites.

 If you used a food processor, the yolk mixture 

will be very smooth and creamy.

Refrigerate until serving time, then garnish

with a sprig of chive or a sprinkle of paprika

Deviled Eggs

1 dozen L or XL eggs

2 T white vinegar

----------------

1 C mayonnaise

1 T yellow mustard

1/4 t salt

1/4 t pepper

paprika for sprinkling

Place the eggs in a large pot and cover with water.

Add the vinegar, it helps when you peel them. 

Bring to a boil over high heat. Cover and turn off

 the heat. Let sit for 15-18  minutes. Drain water

 and fill the pot with cold water.

 Peel when cool enough to handle.

~~~~~~~~~~~

Slice each in half lengthwise. Remove the yolks and

 put in a food processor. Add mayo, mustard, salt 

and pepper to the yolks. Blend until smooth. 

Scoop the yolk mixture into a plastic baggy. 

Snip off a bit of the corner of the baggie. 

Use the baggie like a pastry bag to pipe

 the yolk mixture into the egg whites. 

Sprinkle with paprika. Chill until serving. 

  

Enjoy! 

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Spinach-Apple-Walnut Salad

I made this yummy spinach salad last night to go

 with our dinner of grilled lamb. It was such a hit 

that I couldn't wait to have it again for lunch 

 today. The recipe serves 8, but you

can easily make as much as you want.

 It's uncomplicated  and takes just minutes 

to assemble. The lemon vinaigrette is the 

perfect fresh dressing to go with it. Shake

the ingredients together in a jar ahead 

to let the garlic infuse the oil with flavor. 

Do that first. 

Grab a handful of pre-washed fresh spinach per

 serving. Toss in some thinly sliced red Delicious 

apple, and red onion. Sprinkle generously with

 chopped walnuts (I had pecans). Pour dressing

 over and toss. Grind a little fresh pepper 

over the top to taste. Delish!
Optional: crumble a little blue cheese on top.

Spinach-Apple-Walnut Salad

1 pkg (10 oz) fresh spinach

1 C thinly sliced red onion

1 red Delicious apple, 

cored and thinly sliced 

1 C chopped walnuts

Combine all ingredients in a large bowl

Dressing

1/2 C oil

2 T sugar

3 T lemon juice

1 garlic clove, crushed

1 t salt

Combine in a jar and shake.

Pour over salad and toss.

...serves 8...

Enjoy!

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Noodle Kugel

This is my favorite kugel recipe and it's the

 first one I was given by a friend over 30 years ago.

Kugel is a sweet noodle casserole that's 

traditionally served at Jewish holidays. I make 

it about once or twice a year when the calendar

reminds me. It's a different side dish that goes

well with brisket or lamb. At least that's how 

I've usually served it. It would be a nice

addition to a brunch too. Easter brunch

perhaps? The best of both.

 Ingredients, pretty basic.

 Whisk the room temperature 1/2 stick butter 

and 1/2 brick cream cheese with 2 eggs, sugar,

and 1 C milk (I use whole), 

 Stir in the cooked noodles; 4 oz = about 2 C uncooked.

 Pour into a buttered 8" casserole.

 Combine the 1 C crushed cornflake crumbs with 

1 t sugar and 1/2 t cinnamon. Sprinkle over the top.

 Bake @350º for 25-30 minutes until set.

Serve hot, warm, or at room temperature.

I love leftover warmed-up kugel for breakfast
 the next morning with my coffee.

Noodle Kugel

4 oz flat egg noodles,cooked and drained

4 oz cream cheese, softened

1/4 C butter, softened

1/4 C sugar

1 C milk

2 eggs

(1/4 C raisins, optional)

Whisk the cream cheese, butter, 

sugar, milk, and eggs, until blended. 

stir in the cooked noodles. Pour into 

a buttered 8x8 baking dish. Sprinkle with 

Topping

1 C corn flakes, crushed

1 t sugar + 1/2 t cinnamon

Bake @350º for 25-30 minutes until set.

Serve warm or at room temperature.

4-6 servings

*To double the recipe use a 9x13

 pan and bake for 45 minutes. 

Enjoy!

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Easy Stuffed Peppers

You'll have these in the oven in no time,
because you can skip browning the beef.

 That's what makes this recipe so easy!

Just mix your raw beef with;

chopped onion, egg, salt, pepper, garlic powder,
 a dash of Worcestershire sauce, all to taste
 and half of the soup.

  Then add enough milk or water to the

 remaining soup in the can and pour, pour
it into the bowl you just used and whisk. 

Sprinkle the cut peppers with salt and
fill with the beef mixture. Pour the soup
mixture over the top of the filled peppers. 

I often sprinkle the tops with paprika

 and parsley flakes for color. 

Cover and bake for about 45-60  minutes.

 I used this pretty Temptations casserole with it's
matching lid that doubles as a baking sheet
or lovely tray....at least that's what the
salesperson at QVC tells me! Warning:
change the channel unless you are prepared
to buy something.

 You'll have enough extra gravy to pour over
the peppers and rice or potato.

Pop a few potatoes into the oven along with

 the peppers and everything will bake nicely

for a complete dinner in under an hour.

 Since I cut the peppers in half, there are
2 halves per person, or 1 for lighter eaters.

A tasty home comfort food dinner.
I like these leftover for lunch later.
I found this recipe at Marty's and
changed very little. 

Easy Stuffed Peppers

3 green, or mixed peppers

1 lb lean ground beef

1 can Cream of Mushroom soup
or Golden Mushroom soup

1 egg

1 small onion, chopped (about 1/2 C)

1/2 to 1 t salt

1/2 t pepper
1/2 t garlic powder

1/2 to 1t Worcestershire sauce

Cut peppers in half lengthwise and remove the
core. Combine the ground beef with 1/2 of
the soup, egg, onion, and the seasonings. Mix well
with a fork. Fill the peppers with the mixture.
Add milk or water to the remaining soup in the
 can; stir with the fork to combine. Pour over 

the tops of the filled peppers; scraping out
all the soup in the can with a small spatula.
I like to sprinkle the tops with paprika
and parsley flakes
Cover and bake @350º for 45 to 60 minutes
until the peppers are tender. 

Serve with rice or a baked potato. 

Enjoy!

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