Swiss Chicken Cutlets

SWISS CHICKEN CUTLETS by Normandie Hays

5 chicken breasts, skinless, boneless
Or use chicken tenders
2 beaten, eggs
1 -2 cups of fine dry bread crumbs
¼ cup cooking or olive oil
3 Tbl. butter or margarine
¼ cup flour
½ tsp. salt
1/8 tsp. white pepper
2 ½ cups milk
1 cup grated Swiss cheese ( jack, or mozzarella works too)
Avocado slices & tomato wedges for garnish (optional)

Place each breast between wax paper, membrane side down, and pound to ¼ in thick. Season with salt or seasoned salt and dip into eggs and then bread crumbs. In skillet heat 2 Tbl. oil. Brown chicken cutlets, a few at a time, two minutes on each side. Add more oil as needed.

In a saucepan, melt butter; blend in flour, ½ tsp. salt and the pepper. Gradually add milk. Cook and stir until bubbly and thickened. Pour half of the white sauce in bottom of 13 X 9 X 2 inch dish. Arrange cutlets on top then cover with the remaining sauce. Cover and bake in 350 degree oven for about 30 minutes (until bubbly). Or cover and chill overnight and bake for 50 minutes. Remove from oven, sprinkle with cheese (garnish with avocado slices and tomato wedges if desired). Bake 2 minutes more until cheese melts.

You can add cooked red potatoes to the sauce before baking. First cut the raw potatoes in half or fourths, then place them in a covered dish in the microwave oven and cook until almost tender. Arrange the potatoes with the chicken cutlets, top with the sauce and bake all together for allotted time.

Almond cookies

This is mom's traditional Christmas cookie.

Cream together:
2 c. butter (softened)
2 C. sugar
1 tsp. almond flavoring

Mix together in a separate bowl:
4 c. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. clove
1/2 tsp. baking soda
1/4 tsp. salt

Add the dry mixture to the creamy ingredients, also alternating adding 1/2 c. sour cream. (Add a spoonful of sour cream, a scoop of the dry ingredients, and so on.)

Add 1/2 c. almonds (If you don't like nuts, like me, you can omit the almonds. If you want a little crunch though, just add some heath candy, it's really yummy)

Refrigerate batter until it is firm enough to mold. Then roll it onto wax paper in 2inch diameter rounds. Refrigerate until hard. Cut into 1/4 inch slices and place on greased cookie sheet. Bake at 375 degrees for 7-9 minutes, until lightly golden on top.

Layered Mocha Cheesecake

This is one of Jordan and Cindy's favorites

Crust:
1 1/2 cups cream filled chocolate sandwich cookie crumbs
1/4 cup butter

Filling:
2 TB plus 1 1/2 tsp instant coffee granules
1 TB boiling water
1/4 tsp cinnamon
4 pkgs (8 oz.) cream cheese, softened
1 1/2 cups sugar
1/4 cup flour
4 eggs lightly beaten
2 tsp vanilla
2 cups (12 oz) of semi-sweet chocolate chips

Glaze:
1/2 c semisweet chocolate chips
3 TB butter
Chocolate covered coffee beans (optional)

Combine cookie crumbs and butter and press into the bottom of a greased 9 inch springform pan. In a small bowl combine coffee granules, water and cinnamon; set aside.

In a large mixing bowl, beat the cream cheese, sugar, and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.

Place pan on a double thickness of heavy-duty foil (about 16 in square). Securely wrap foil around pan. Place in a large baking pan; add 1 in of hot water to larger pan.
Bake at 325 degrees for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

In a microwave safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Yield: 16 servings.