Recipe(tried): For today a nourishing meal! Apple and Roquefort Potato Salad, Chicken Cutlets with Raisins and Almonds

For today I am planning on a nourishing meal without a lot of fuzz. For that I prefer my old newspaper clippings, a generous source of simple recipes. Buen Provecho!

APPLE AND ROQUEFORT POTATO SALAD
6 to 8 servings

6 medium sized potatoes
1/3 cup lemon juice
3 tb olive oil
2 tsp salt
1/2 cup mayonnaise or bottled Italian Dressing
1/4 cup sour cream
2 tb light cream
1 large apple, quartered, cored and thinly sliced
1/4 cup crumbled Roquefort or Feta cheese
Mezclum or Romaine lettuce

Peel and boil potatoes in salted water, drain and slice, place in large bowl. Combine lemon juice, oil and salt. Pour over potato slices, toss to coat. Cover the bowl and chill. Before serving combine mayonnaise, sour cream and light cream, pour over potatoes and toss. Add apple slices and cheese, toss. Line a salad bowl with mezclum or lettuce, spoon the potato salad over the lettuce and garnish with additional apple slices if preferred (or some white seedless grapes).

CHICKEN CUTLETS WITH RAISINS AND ALMONDS
Serves 8

3 tb raisins
3 tb Bacardi or other rum
1/2 stick margarine
1/4 cup slivered almonds
4 whole chicken breasts or 8 halves (skinned and dboned)
1 tsp salt
1/4 tsp pepper
3/4 cup chicken broth
3 tsp cornstarch
1/2 cup light cream

Soak the raisins in the rum while preparing the recipe. Heat butter in skillet, add almonds and cook, until almonds are toasted. Remove with slotted spoon to a plate. Add breasts to skillet, splinkle with salt and pepper. Cook over medium heat, turning often until cooked. Remove to plate. Keep warm. Add chicken broth to skillet, bring to boiling. Mix cornstarch and cream in small bowl, pour into boiling broth, stirring constantly; simmer for 3 minutes. Add the rum and raisins. Taste and season again if necessary. Reheat the chicken breasts in the hot sauce. Serve in a platter, spoon sauce over and splinkle with the sliced almonds. Garnish with chopped parsley or cilantro. Serve with white rice.

I will freeze half of the chicken breasts for another dinner.