Share the Family Recipes!

Several years ago, I started a cookbook project, with the intent to compile recipes from each of Dell and Pearl's children and their families. Several recipes were collected and I began researching the options for having them published . . . and it was more time-consuming and expensive than I anticipated . . . then all the recipes got stuck in a drawer and thought about less and less.

Until now. Who needs another book on a shelf? We're going online! I am still adding all the recipes I was sent years ago, but it's a start. (Notice the recipes submitted from kids who are now teens?) And I'd love to continue adding! So if you have a recipe to add to our family cookbook, please send it to me in an email and I will get it right up! Feel free to add any anecdotes attached to the dish too. Photos would be great as well!

Subscribe over there on the right and any new recipes and updates will be sent directly to you.

Happy eating!

Chicken Cordon Bleu

Rosalie Robison Risk
Buy 6-8 boneless, skinless chicken breasts. Pound each piece flat.

On each flattened breast lay: 2/3 slice shaved boiled ham 2/3 slice Swiss cheese

Roll up and tuck in ends. Secure with toothpick if necessary.

Dip in beaten eggs, then roll in crumb mixture.

Crumb mixture: 1 ¼ cups fine dry bread crumbs, ¼ cup grated parmesan cheese, ½ t. garlic powder, ½ t. salt, dash of pepper.

Place loose side down in greased baking pan.

Add ¼ cup chicken broth.

Bake 1 hour and 15 minutes at 300 degrees.

Serve with sauce spooned over each piece.

Sauce: combine 1 can cream of chicken soup and ¼ cup chicken broth. Blend together and heat gently on low heat. Just before serving add ½ cup sour cream. Keep warm but never boil.


Source: Sister Baird, Lansing, MI Mission President's wife.

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