August

AUGUST
DIFFERENT CHICKEN CORDON BLEU

8 skinless, boneless chicken breast halves
8 slices ham
8 slices Swiss cheese
1 (10.75 oz) can condensed cream of chicken soup
1 cup sour cream
1/2 cup white wine
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (6 oz) pkg herb-seasoned dry bread stuffing mix
Preheat oven to 350 degrees F. Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast. In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover. Bake at 350 degrees F for about 30 min, or until chicken is cooked through and juices run clear.

SUMMER SALADS


ZESTY FETA AND SHRIMP SUMMER PASTA SALAD

2 skinless, boneless chicken breast halves 1 (16 oz.) pkg uncooked farfalle (bow tie) pasta 1/2 lb. frozen cooked cocktail shrimp 1 (2.25 oz.) can diced black olives, drained 1 pint cherry tomatoes 1/2 c. baby carrots, chopped 1 cucumber, diced 1/2 c. balsamic vinegar 1 (6 oz.) pkg. feta cheese, crumbled salt-free seasoning blend to taste Preheat oven to 350 degrees F. Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces. Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.

HIDDEN RECIPE

GOLDEN GRAHAM S'MORES

10 oz. miniature marshmallows
6 single serving size chocolate bars
5 Tbsp. butter
1 tsp. vanilla
8 c. Golden Graham cereal
Place chocolate bars in freezer, and chill well. Once the bars are very chilled, mash them with a rolling pin, coffee mug, and then unwrap them. Place broken candy back into freezer.
Butter a 9x13 inch baking pan. Melt 5 c. marshmallows and butter in a large saucepan over low heat. Stir occasionally.
Once the marshmallows have melted, remove pot from stove. Add in cereal and mix well. Add in your remaining 1 c. of marshmallows and chocolate bar pieces. Smash mixture into buttered baking pan, and place pan in the refrigerator. Once they have cooled, serve.