Cheesey Fondue

Ingredients:

·       2 cups lightly packed shredded Gruyere cheese (about 8 ounces)

·       1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)

·       2 tablespoons cornstarch

·       1 cup low-sodium, good-quality chicken broth

·       1/8 teaspoon lemon juice (don't leave this out! I just gave a quick squeeze of a lemon without properly measuring)

·       1 tablespoon finely minced or pressed garlic

·       1/4 teaspoon ground black or white pepper

·       1/4 teaspoon nutmeg

·       Dash of paprika

Instructions

1.       Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.

2.       In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.

3.       Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.

4.       Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes - the options are endless!

Notes

Don't use pre-shredded cheese. It has a very different consistency than what you grate yourself - worth the tiny bit of extra work, I promise!

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

From: Mel’s Kitchen Café  https://www.melskitchencafe.com/classic-fondue-recipe/

Easy Chicken Cordon Bleu

For the Cordon Bleu:

• 3 boneless skinless chicken breast cut in half length wise (to form two thinner chicken breast)
• Salt & Pepper
• 12 slices deli ham
• 6-8 slices Swiss cheese (6-8 oz)
• 1 cup bread crumbs
• 2 tbsp butter (melted)

For the Parmesan-Dijon Cream Sauce:

• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk
• 1 tsp chicken bouillon granules (1 cube, crushed)
• 1 tbsp dijon mustard
• 1/2 tsp Worcestershire sauce
• 1/2 cup freshly grated parmesan cheese

Directions for Cordon Bleu:

1. Preheat oven to 350 degrees.  Grease a 9x13 baking dish.
2. Lightly sprinkle both sides of the chicken with salt and pepper. Lay the cut chicken breast in a single layer in the dish. 
3. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese.  Make sure the chicken breast is covered with the ham and cheese.  Toss the bread crumbs with the melted butter and sprinkle the mixture over the top of the chicken.
4. Bake for 30-35 minutes until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs golden.

Directions for Parmesan-Dijon Cream Sauce:

1. While chicken bakes melt the butter in a medium saucepan.  Stir in the flour and cook for 1-2 minutes.  Slowly poor in the milk while whisking to avoid lumps.
2. Stir in the bouillon granules. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
3. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and parmesan cheese.  Stir until the cheese is melted.  Keep the sauce warm until the chicken is finished baking.  Season to taste with salt and pepper if needed.
4. Serve each chicken cordon bleu portion with warm sauce.

Swiss Bacon Quiche

Ingredients:
1, 9 inch lightly baked pie shell
6 Slices Bacon
1 C Grated Swiss Cheese
2 Green Onions thinly sliced or Chives or Parsley chopped fine (optional)
1 1/2 Tbsp Flour
1/4 tsp Salt
1/4 tsp Nutmeg
3 Eggs
3/4 C. Evaporated Milk (or 1/2 of the can)
3/4 C. Whole Milk

Directions:
1. Prepare the pie shell (bake lightly for 7-8 minutes).
2. Cook bacon until slightly crisp then crumble into small pieces.
3. Sprinkle Bacon, Cheese, Onion, Chives and Parsley over the bottom of the baked pie shell.
4. Combine flour, nutmeg, salt, eggs and milk.  Beat slightly with French whip (not frothy).
5. Pour into pie shell with other ingredients.
6. Bake at 425 for 15 minutes then reduce temperature to 300 and bake for 30 minutes longer.
7. Allow Pie to stand 10 minutes before serving.

Makes 1, 9 inch pie (serves 6).