Chicken cordon bleu is certainly an impressive looking dish and no doubt worth all the pounding and rolling and sprinkling if you’re feeding the prospective son in law. But if you’re feeding the current beloved son in law, you want it delicious and on the table.

My way is the same ingredients and flavor and on the table.

Before the seasonal fruit is gone, serve your favorites with my almond poppy seed dressing. Stir in half and half to make it the desired consistency.

Serve southwestern slaw with you’re fall picnic or use it as a spread on your favorite sandwich.

I’m still hoping you will consider entering your favorite baked dessert in the Blue Ribbon Country Fair baking contest. We are close to the entry deadline. You can enter on line. Call the Heritage Center for information.

Southwestern Slaw with Dressing

Cabbage, shredded

Carrots, grated

Green, red and yellow bell peppers, julienned

Jalapeno peppers, seeded, deveined and julienned

Sweet or red onion, very thinly sliced

Use amounts of each to your taste. I find one large carrot and only one jalapeno is quite enough for my taste. A half of each bell pepper is also adequate. You can’t have too much sweet onion. You can have too much red. Toss with the dressing.

For the dressing:

1 1/2 cups mayonnaise

1/2 cup sour cream

2 tablespoons fresh lime juice

1 1/2 tablespoons taco seasoning

In a medium bowl, mix all ingredients well.

Refrigerate an hour or a day to blend flavors.

Almond Poppy Seed Fruit Dressing/Dip

8 ounces cream cheese at warm room temperature

1 cup sour cream

1 (3.4 ounce) package French vanilla instant pudding mix

2 tablespoons sugar

1/4 teaspoon almond extract

1 teaspoon poppy seeds

1 teaspoon cinnamon, optional

Half and half to get the desired consistency

In a medium bowl, mix all ingredients until thoroughly blended.

  • Add half and half if desired.
  • For fruit dip, add only enough to get dip consistency. To mix directly with the fruit, thin mixture enough to mix gently with fruit.

Chicken Cor Don Bleu

1 chicken breast half for each serving

Melted butter

1 thin slice of ham for each serving

1 thin slice of Swiss cheese for each serving

2 tablespoons buttered bread crumbs, approximately, for each serving

Preheat oven to 375°.

Spray an appropriate size pan for the number of servings with Pam.

Remove the thin tips from each piece of chicken. Save for another dish.

Place each piece in the prepared pan. Leave a small space between. Brush with melted butter.

Place a slice of ham on each piece followed by the slice of cheese.

Toss crumbs in the remaining butter. Sprinkle crumbs over each piece.

Bake 45-50 minutes or until the chicken registers 165° in the thickest part.

Let stand five minutes. Serve.

Miss Olivia Sipe is the owner of Miss Olivia’s Table in Maryville.

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