Creative Confections by Michele: Introducing....Valentine Pops

Creative Confections by Michele: Introducing....Valentine Pops

starting to ;an the quiche . every sat. i get so excited about the up coming week and all the great food. thanks everyone so being so wonderful.

Chicken Cordon Bleu

serves 4

• 4 boneless, skinless chicken breasts
• 4 slices Swiss or provolone cheese
• 4 slices smoked ham
• 1/4 c all-purpose flour
• 1 egg; beaten
• 1 c Italian seasoned bread crumbs
• 4 T butter
• 1/2 c chicken broth
• 1 c whipping cream

1. If necessary, split breasts in two if too thick. Pound chicken to 1/4" thick. Sprinkle each piece on both sides with salt and pepper.
2. Place 1 ham slice and 1 cheese slice on each breast. Wrap up each breast using toothpicks to secure.
3. Dredge each in flour (shake off excess), then in egg, and finally in bread crumbs. Place seam side down in greased baking dish. Place 1 T butter on each piece of chicken.
4. Bake at 350° for 35 min. until juices run clear.
5. In a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; pour over chicken and serve.
   

Shepherds Pie

serves 6

• 6 med. potatoes
• onion (amount as desired)
• 10.75-15 oz. (1 can) string beans
• 1 c cheddar cheese
• 1 lb. ground beef
• 21.5 oz. (2 cans) tomato soup
• salt and pepper to taste

1. Peel and cook potatoes. Mash and prepare as desired.
2. Brown ground beef, add onion and drain.
3. In 9x13 pan add tomato soup, beans, salt and pepper. Add meat and mix together. Sprinkle on cheese and bake at 350° for 30-45 min.
   

love the dinners!!! it is so nice to not have to worry about dinner 4 nights a week. plus there is always leftovers. this is so great!! everyone should try a group ; it is fun with the girls.

Oriental Chicken Salad

serves 6

• 2 c cut-up cooked chicken
• 1/4 c sliced almonds
• 1 T + 1 t sugar
• 2 T butter or margarine
• 1 pkg. (3 oz.) Oriental-flavor ramen noodle soup mix
• 2 T sesame seed
• 1 can (11 oz.) mandarin orange segments, drained
• 1/2 sm. head lettuce, torn into bite-size pieces (3 c)
• 1/2 bunch romaine, torn into bite-size pieces (3 c)

Sweet-Sour Dressing:

• 1/4 c vegetable oil
• 2 T sugar
• 2 T white or cider vinegar
• 1 T chopped fresh parsley
• 1/2 t salt
• Dash of pepper
• Dash of red pepper sauce

1. Cook almonds and sugar in saucepan over low heat, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
2. Melt butter in skillet over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture.
3. Cook 2 min., stirring occasionally. Stir in sesame seed. Cook about 2 min. longer, stirring occasionally, until noodles are golden brown; remove from heat.
4. Shake all ingredients for dressing in tightly covered container.
   
5. Refrigerate all prepared parts of salad until serving.
   
6. When ready to serve, combine lettuce, chicken, almonds, noodles, and oranges.
7. Toss with dressing.
   

Pork chops with sautéed apples

1 tbsp vegetable oil
4 pork chops with bone, 1 in thick, fat trimmed
2 apples, peeled, cored, sliced
1 tbsp butter
1 tsp chopped parsley
¼ cup chicken broth
1 cup brown gravy
Salt and pepper
Several drops lemon juice

*Pre heat oven to 150*
*Heat oil in frying pan. When hot, add pork and cook 3 min over med heat.
*Season well and turn pork over; continue cooking 3 min over med heat.
*Turn pork again; cook 2-3 min over low heat or until done to taste. Keep hot in oven.
*Place apples in bowl and sprinkle with lemon juice. Heat butter in frying pan and add parsley.
*Add apples and sauté 2 min over med heat.
*Pour in broth and cook 3-4 min over high heat.
*Mix in gravy; cook 4-5 min over low heat. Season well
*Pour apples and sauce over pork.