Recipe(tried): Chicken Cordon Bleu, Broccoli with Orange Butter, and Carrot Ring

Hello Everyone!

After working all week in the yard, gardens and getting the pool ready for the season, we deserve a little pampering...I will rent a movie to enjoy after dinner with dessert and coffee.

The hard work shows in all Mom and I did this week, now we get to sit back next week and just relax...next Friday we will get our hair done and a pedicure and manicure are in order. Ahhh, finally, our work out back is done!Tonight we will enjoy a delightful meal of Chicken Cordon Bleu, Carrot Ring, Broccoli with Orange Butter, Yeast Rolls, and Sylvia's Famous Red Cake and Frosting.

Chicken Cordon Bleu

6 medium whole chicken breasts, skinned and boned
garlic salt powder
parsley flakes
1 - 8 ounce package Swiss cheese slices
1 - 8 ounce package sliced cooked ham
6 tablespoons all-purpose flour
2 teaspoons paprika
8 tablespoons butter or margarine ( I always use butter)
3/4 cup dry white wine
1 teaspoon chicken flavored bouillon (Superior Better Than Bouillion)
1 1/2 tablespoons cornstarch
1 1/2 cups heavy or whipping cream

With meat mallet or dull edge of knife, pound breasts to about 1/4 inch thickness. Season with garlic-salt powder and parsley.

Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over the cheese and ham slices and fasten securely with toothpicks.
On waxed paper, mix flour and paprika; coat chicken pieces with flour mixture.
In a large skillet over medium heat, in hot butter, cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender; remove chicken from pan; remove toothpicks and keep chicken warm while you finish the sauce.

In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve generously over chicken.

Broccoli with Orange Butter

1 bunch broccoli, separate into florets
2 navel oranges
2 T. butter
2 shallots, finely diced
1 small garlic clove, thinly sliced
slat and pepper to taste

Cook the broccoli til crisp tender. Drain and let dry on paper towels.

Peel the oranges and cut into sections letting the juice fall into a small bowl. Place sections in bowl.

Melt butter in a skillet, saute the shallots and garlic til softened, about 3 mts. Add the broccoli and season with salt and pepper. Cook stirring for about 2 mts. Remove from heat and toss with oranges and juice, transfer to searving bowl. Serves 4-6

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CARROT RING
Makes 6-8 servings

1 1/2 lbs. carrots, scraped and sliced into thin rounds
1 cup brown sugar
1 1/2 cups vegetable shortening
4 eggs, separated
2 1/2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 tbsp. lemon juice
1 tsp. grated lemon peel
1 tsp. almond extract
2 tbsp. water

Cook the carrots in boiling salted water for 15-20 minutes until very tender. Drain well and puree.

Preheat the oven to 350 degrees F and grease an 8-cup mold or Bundt pan.

Cream together the brown sugar and shortening, add the egg yolks and the carrot puree; set aside.

Sift the flour with the baking powder and baking soda and salt. Add to the carrot mixture alternately with the lemon juice, lemon peel and extract and 2 tbsp. water; set aside.

Beat the egg whites until stiff but not dry and fold into carrot mixture then gently turn into the prepared pan.

Bake for 50 minutes to an hour until the ring is puffed and the top is slightly cracked and lightly colored.

Invert the ring onto a serving dish.