Tuesday, June 10, 2008

Favorite Time-Saving Recipes

Once upon a long-long time ago (the late 1980's.) my lovely husband brought home a small cookbook.

"I have plenty of cookbooks" I said.

"Yes, but this one is from Better Homes & Gardens and Now cigarettes" he replied.

Now, I'm not one to turn my nose up at anything that is free but it was from a cigarette company. We don't smoke. Never have, never will. So I had some reservations about this new fangled bit of advertising. But, what's a cheap (whoops, I mean frugal, cheap implies things) stay-at-home mother of two growing boys to do?

I kept it and believe it or not I actually used it (still do for that matter).

Once you get past the blatant advertising on the first 2 pages you get to the table of contents. All the recipes are broken up into 15, 20, or 30-minute main dishes and under 20-minute side dishes (See there was 30-minute meals before Rachel Ray).

This book was (still is) a God send and I 'd love nothing better than to print up the whole book for you but I think there would be some crazy copyright Nazi that would show up at my house and cart me away. So I'll have to content myself with a recipe here and there.

Here is the all time favorite of my family and anyone else I've served it to.

Broiled Chicken Cordon Bleu

2 boneless skinless chicken breast halves or turkey breast tenderloins
1 tablespoon soft butter, optional (the recipe calls for margarine but gross!)
2 slices swiss cheese (I use whatever I have on hand. No special trips to the store for me).
Coarse-grain or Dijon mustard
2 slices fully cooked ham or Canadian-style bacon (pepperoni, prosciutto, whatever)

Preheat broiler. Meanwhile, place poultry on the unheated rack of the broiler pan. Brush with half of the butter.

Broil 4 inches from the heat for 4 minutes. Turn poultry over and brush with remaining butter. Broil for 4 to 5 minutes more or till tender. Meanwhile, cut cheese slices in half. (me, I'm big on cheese. I use the whole slice. Just break it so it fits neatly on the chicken.)

Brush tops of poultry with mustard. Place one-half slice of cheese on top of each piece of poultry, then top with the ham or bacon. (If necessary, cut ham slice to fit poultry.) Broil about 30 seconds or till ham is warm. Then top with remaining cheese. Broil for 1/2 to 1 minute more or till cheese is melted.

Serve. Sprinkle with paprika.
Makes 2 servings. (Personally I've never made just 2 of these things. Just double, triple, ?? the recipe.)

I like to make plenty of these little babies. They make great leftovers or sandwich makings. Try putting them between a bun add lettuce & tomato for a great chicken burger. Because I'm a vegetarian I substitute a soy chicken patty for the real thing & soy breakfast sausage patty for the Canadian bacon. Yummy! (Please, please, please do not go for the soy cheese! Nasty stuff I's tells you!)


1 comment:

  1. Oh this is the recipe Ben has been raving about for years. However, he only mentioned the mustard and cheese, no wonder he didn't like mine as well. Silly boy, he knows nothing about cooking.