Cheddar Chowder

Cheddar Chowder
Recipe from Liz Cox

2 c diced potatoes

1/2 c sliced carrots

1/2 c sliced celery

1/4 c chopped onion

1 1/2 t salt

1/4 t pepper

Place ingredients in 2 cups of water and simmer 15 minutes.

1/4 c margarine or butter

1/4 c flour

2 c milk

2 c grated cheddar cheese

1 c cubed ham

In a large sauce pan combine butter and flour. Whisk together and slowly add milk. Stir constantly until mixture is thickened. Add cheddar and whisk until smooth. Add ham. Combine veggies (do not drain) and cheese sauce. Do not boil.

Chicken Cordon Bleu

*A side note from me...I LOVE chicken cordon bleu...but I don't like hammering the chicken...it kind of grosses me out and makes me feel like the chicken is more like a real chicken and not just a piece of something to cook and eat.

Chicken Cordon Bleu
Recipe from the Taste of Home cookbook

4 Boneless, skinless, chicken breast halves
2 Tbsp butter, softened
1 tsp dried thyme
4 thin slices fully cooked ham
4 thin slices Swiss cheese
8 bacon strips
2 eggs
1/2 cup milk
1/2 cup flour
3/4 cup dry bread crumbs
1/2 tsp garlic powder
1 tsp dried oregano
1/4 cup shredded Parmesan cheese

Flatten chicken to 1/8 in thickness; spread butter on the insides. Sprinkle with thyme. Top with a slice of ham and Swiss cheese; roll up tightly. Wrap each with two strips of bacon and secure with toothpicks. In a shallow bowl, beat eggs and milk. Place flour in another bowl. Combine the bread crumbs, garlic powder, oregano, and Parmesan cheese. Dip each chicken roll-up in egg mixture, then coat with flour. Dip each again in egg mixture, then coat with crumbs. Place on a greased baking sheet. Bake, uncovered, at 350 for 40-45 minutes or until chicken juices run clear. emove toothpicks before serving.

Fried Rice

*I just guesstimated how much veggies and rice to put in...just throw in what you have available and it will be just fine. No need to measure, just make however much you want.

Fried Rice
Recipe from Mom

6-8 Strips bacon (or 1/2 c. chopped ham)
1-2 Cups vegetables, chopped
Choose from carrots, onion, peas, celery, green pepper,
bean sprouts, broccoli, or cabbage
3-4 Cups cooked rice (preferably cold, leftover rice works great)
1-2 Eggs
Salt
Pepper
Soy sauce

Fry bacon until barely done. Add vegetables and cook until just heated through. Turn down heat to medium and add rice, stirring constantly. Once rice is heated through, add egg. Stir until egg is completely added and cooked. Season with salt, pepper and soy sauce to taste. If you use ham, fry in 2-3 tablespoons vegetable oil.