Recipes

At our church fellowships and monthly dinners, folks have differing opinions over the preacher's wife dishes. I find it very intriguing that the majority can pick out my offering, whether its a dessert, salad, or main dish. I'm going to assume its a compliment.



Here's the thing: It is well known that I may start with a recipe, but then I adapt. I am not afraid to make substitutions ( I once told a lady that tuna fish was a great substitute for peanut butter!  She believed me for a moment) and I don't believe in planning ahead. If I'm planning to make chili but forgot to pick up tomato sauce, ketchup may take its place. If I'm out of ketchup, I have been known to add red food coloring to mayonnaise.



Now for the most part, things turn out swell. Occasionally they will be super-fantastic and these will added to the list of family favorites. These are the recipes I will post.



Either you have just left this page and are still dwelling on red mayo for ketchup, OR you're intrigued and are hanging with me.  I hope its the latter and here are some of my very recent favorites.


CHICKEN CORDON BLEU
Soon after we were married I wanted to make a special meal for my handsome hubby. He confessed that he had chicken cordon bleu at a wedding dinner and he would like that sometime. I searched all my cook books, but apparently this was not a dish that Southerners prepare often (especially since "blue" is spelled wrong!). I finally found the recipe in a newspaper and followed it precisely (mostly). I pounded the chicken until it was transparent, I grated bread crumbs and added all the appropriate seasonings. I got the ham and cheese from the deli and carefully rolled everything together and served it with a hollandaise sauce. The dinner was delightful. The entire process took me about an hour to prepare and when it was just the two of us that was fine.


I have two rules when preparing food: 1. It takes no longer that thirty minutes to prepare and 2. no more than six ingredients (not including salt and pepper)


You may think I'm cheating my family but if it takes longer than thirty minutes or has more than 6 ingredients, I figure we might as well go out! Surprisingly we don't eat out often.


Okay, okay, here's my easy CCB and then because I started thinking "I think I can make this even easier" I came up with CCB casserole. Made it last night and I loved it. Hubby likes the whole breasts (duh!) better but I'm planning to do the casserole for the next church meal.


By the way, my son and his friends BEG for this dish! When teenagers beg for something you know you've scored!


four deboned chicken breasts, rinsed
four slices sandwich ham
four slices swiss cheese
1 egg
1 cup of Italian bread crumbs
1 stick of butter or margarine


Melt the butter in a 9"x11" pan on 350. Slice the chicken breasts lengthwise but do not to go all the way through. Lay a slice of ham and cheese inside the chicken breast to make it like a sandwich. Beat the egg in a bowl. Hold the sandwich together tightly and dip both sides of the chicken breast-ham-and- cheese sandwich in the egg then dredge through the crumbs. Lay the breast in the melted butter then turn it over so both sides are buttered. Repeat with all the chicken. Bake for about fifteen minutes, turn chicken over and bake 15 more minutes. Pierce thick part of chicken with fork to make sure juices run clear. We did away with the hollandaise but you can make your own with a mix or substitute (YAY!) Ranch dressing.

 CCB Casserole
Same ingredients as above except no egg and add Cream of chicken soup (every good casserole has cream of something soup)


Boil the chicken breasts in water until done (About 20 minutes) Cut chicken into cubes and put in large bowl. Slice the ham into small pieces and add to the chicken. Add soup and 1/2 can of water. Stir well. Pour mixture into greased casserole dish (the same 9"x11" as before works well). Tear the cheese into pieces and sprinkle over the mixture. Mix the crumbs with the butter and sprinkle over the cheese. Bake for 20 minutes at 350.  Yummy!!

--Leanne

NO TEARS CHOCOLATE CAKE

its called this because about once a month my husband, Preacha Man, tells his congregation that he KNOWS there will be chocolate in heaven!

"Why?", you may ask.

"Because," he says, "The Bible says in Revelation there will be no tears in heaven!"

They laugh everytime and he thinks he is hysterical so he waits a couple of weeks and tells it again (I love that man!)

So here is an easy, easy cake recipe, courtesy of my sister-in-law by way of my neice.

1 boxed cake mix (the fudgiest, moistest devil's food you can find!)
prepared according to pkg. directions

Throw in 6 oz. chocolate chips (If you're really needing a boost throw in the other 6 oz. too)

Add 1 small box of chocolate pudding (noticing a theme?)

Mix well with wooden spoon or mixer if it can handle the chips. Pour into greased bundt pan (if you don't have or don't know what a bundt pan is: shame! but it works almost the same if you put it in a large casserole dish.)

Bake according to pkg. directions (350 or so for about 45 minutes)

Let cool about 15 minutes than turn it out onto plate.

Options:
Eat it now while its hot
Dust with powdered sugar then eat it hot
Dollop with Cool Whip or vanilla ice cream (my favorite)
If you're still thinking "Hmmm...really needs more chocolate"
     then heat 1/2 a jar of chocolate icing or chocolate icecream topping and drizzle that on top.  I would add chopped nuts because I believe there IS such thing as "too much" chocolate but to each his own...

--Leanne