"Damsel in dis Dress" > wrote in message
...
> Come on out. We know you're there. We have magic monitors and can
> see you. Some of you should put some clothes on.
>
> My challenge: emerge from your cyber-closets for one minute. Long
> enough to say hi and to post one recipe that you really like.
>
> Carol

This is outrageously good, and a great company dish!

CHICKEN CORDON BLEU

Makes 2 to 4 servings

4 thin slices of ham
4 slices Swiss cheese
4 boneless, skinless chicken breast halves, pounded thin
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup cornflake crumbs
4 to 6 tablespoons butter
Juice of 1 lemon or lime
3 to 4 tablespoons sour cream

1. Place 1 ham slice and 1 cheese slice on each piece of chicken. Fold
over and secure with a large toothpick. (I roll mine up jelly-roll style.)

2. Dredge in flour. Dip in egg. Roll in cornflake crumbs.

3. In a large skillet, melt 4 tablespoons butter over medium heat and cook
the chicken, uncovered, for 12 minutes or until cooked through. (Karen's
note: Jelly-roll style will take longer, about 20 minutes, and you may want
reduce the heat to medium-low; cover the skillet to help speed up the
cooking.) Turn chicken every few minutes to prevent sticking. When done,
transfer chicken to serving plate. Squeeze lemon or lime juice into the
skillet.

4. Transfer the chicken to a serving plate. Add remaining butter and sour
cream to drippings. Stir and pour the sauce over the chicken. Serve with
asparagus or green beans. (Karen's note: I omit the "remaining butter" and
the sauce turns out just fine.)

(From "Love and Dishes - The Soap Opera Cookbook" - Sydney Penny, Julia
Santos of All My Children)

Karen

On Thu, 17 Aug 2006 21:55:30 GMT, "Karen" >
wrote:

>CHICKEN CORDON BLEU

We will definitely attempt this one (I'm not terribly confident about
rolling stuff up and keeping the contents on the *inside*). We both
love this conbination of flavors, but the frozen ones really don't cut
it. Crash doesn't know any better. Yet.

Carol

My Jazzed-Up Baked Beans

I start with a big can of Bush's Baked Beans.

Saute a chopped medium onion and stir into the beans.

Fry 8 strips of bacon until very crisp, crumble and add bacon and
drippings to the beans.

Add two or more Tbs. of Dijon mustard and a goodly pinch of crushed red
pepper flakes.

A couple Tbs. of molasseses doesnt hurt if you like your BB's on the
sweetr side.

Personally, I make my own mustard and it's a gazillion times better than
any prepared mustard and too simple to make to not have on hand.

Use equal parts dry mustard powder and white vinegar. Mix well and cover
tightly and store in the fridge overnight. Next day, add an equal
portion of brown sugar, mix well and it gets better and better. This
mustard on a grilled Swiss sandwich...is pure Heaven, not to mention
what it does for the Baked Beans.

Bake the beans at 350 for about 45 minutes.

TL