Entree - Ravioli with Garlic and Oil - from Marjorie

10 – 12 cloves of garlic chopped fine

1 can low salt/low fat chicken broth

Package of ravioli or whatever amount needed (adjust liquid accordingly)

Parsley flakes (or fresh)

Grated cheese

Salt, pepper & red pepper to taste

Saute garlic, salt, pepper & red pepper in pan coated with lots of olive oil until a light golden color.  Be careful not to burn.

Add in chicken broth, parsley and let it cook until all flavors blend.

In separate pot, boil raviolis and then drain water.  Either add ravioli to sauté pan or add garlic/soup ingredients to raviolis.  Mix well.  Top with grated cheese and serve.

I like to make enough of the garlic/soup mixture so the raviolis remain nice and moist.  They can absorb the liquid very quickly.

Serve with hot Italian bread for dipping!!!

As always, Bon Appetite!!!

Chicken Cordon Bleu (from Marjorie courtesy of America's Test Kitchen)

450 degree oven

8 oz. chicken breasts (use as many as you need and adjust other ingredients accordingly.  This recipe is for 4.)

25 Ritz crackers

4 pieces of hearty white bread

3 eggs with a splash of milk

6 tblsp Melted butter

Deli sliced ham (2 slices per each chicken breast)

Shredded Swiss Cheese

Flour

Dry chicken and slit each breast to create a pocket.  Start ½ way down the fatter side and begin at that end and make slit approximately 3 inches wide.  Let knife reach as far in without breaking through the breast.

Use 2 slices of ham per breast….fill each slice with ¼ cup of shredded swiss and roll tightly.  Place both rolls into the chicken breast.  Sprinkle with salt & pepper and chill in refrigerator for 20 minutes.

While chicken in fridge prepare 3 dishes.  One with flour, one with egg wash with 2 tblsp Dejon mustard  and one with breadcrumbs.

To make  breadcrumbs place 25 Ritz crackers, 4 slices of bread quartered into a blender with the melted butter and mix until nice breadcrumb consistency.  Place on baking sheet and place in oven for 5 or 6 minutes or until a nice golden brown.

Take chicken breasts and dredge in flour, patting to remove any excess flour.  Then dredge into egg wash and then into breadcrumbs, packing tightly so it sticks well.

Place chicken breasts on lightly greased cookie sheet on lower rack of oven for 10 minutes at 450 degrees.  Reduce heat to 400 degrees and place tray on center rack for another 20 minutes.

With a little  luck it should be a delicious dinner!!!  Enjoy.