Tag Archives: Swiss cheese

Recipes - Entrees

Company Chicken

Don’t let the name fool you; this dish is so delicious you won’t need the excuse of company coming to wait to prepare this for your family! The recipe is from my mama’s recipe box and my sisters and I have been making this for many years because it is tried-and-true and there’s no way to make it without success!  This is a late post for sure as we enjoyed this dish when my friends, Micki and Mark, were here last week and it was mightily enjoyed!

Though the recipe calls for 8 pieces of chicken breasts, I normally use only 4 and those I cut in half if they are large because the soup-wine mixture adds bulk as well as the herbed stuffing mix so half a breast is usually enough for one serving. The prep is very quick: place the chicken in your baking dish, top each breast with a Swiss cheese slice, mix the soup and the wine, then toss the dry stuffing mix with melted butter. Layer in your dish in this same order and it’s ready to bake! The soup-wine produce a creamy gravy along with the melted cheese and the stuffing mix adds a buttery crunch. You won’t believe what fantastic results you get for such a small amount of effort! Cooks Note: I always buy just 4 large breasts, not the 8 that the recipe calls for but don’t change anything else. The “gravy” is delicious so I make it all!

This is truly one of my favorite dishes and it serves as the anchor of a delectable meal served with vegetables, a salad, and corn muffins. At least that was the menu on Tuesday, and I tell you, truly, it was marvelous, darlink!  Do give this one a try soon!

Company Chicken

Ingredients

8 chicken breasts, skinned and bones, cut in half if large
8-4” slices Swiss cheese
1-(10-3/4 oz.) can cream of chicken soup, undiluted
1/2 cup dry white wine
1-1/2 cups herbed seasoned stuffing mix, crushed
1/3 cup margarine, melted

Directions Preheat oven to 350. Arrange chicken in a lightly greased 9×13” glass baking dish. Top with the Swiss cheese slices. In small bowl, combine the soup and wine in a small bowl and mix well. Spoon evenly over the chicken in baking dish. Melt margarine and mix with the crushed stuffing mix. Drizzle this over the chicken pieces. Bake for 50-55 minutes. Do not over bake; just until golden brown and bubbly. Cool slightly before serving.

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Recipes - Entrees

Spinach Stuffed Pasta Shells

My cousin prepared this pasta dish using the recipe in my “Missouri to Maui” cookbook and sent me a photo of the results and I wanted to make stuffed shells ever since. Today’s cloudy, cold day was perfect for preparing this rich hearty dish.  Pasta, tomato sauce, and cheese.  No way you can go wrong!

I wanted extra sauce for another use so today I made a homemade tomato sauce using crushed tomatoes, stewed tomatoes, tomato paste, garlic, onion, and spices.  You can also use only canned stewed tomatoes as listed in the cookbook’s recipe below.  The sauce I made today is simple  to prepare and doesn’t overwhelm the flavor of the pasta and the mild Ricotta cheese in the filling.  I had ground pork on hand so added meat to my sauce today.  Preparing the sauce and the pasta was the only prep required; i don’t count filling the pasta shells as prep because that is just way too much fun to do! Do thaw the frozen spinach before beginning, squeezing out the liquid, and by all means use blocks of Swiss and Parmesan cheeses, shredding and  grating them yourself for the best flavor.  Today I used manicotti shells and the recipe yielded 11 pieces as one of the shells tore beyond repair while boiling. Using large seashell pasta shells are also perfect for this recipe.

A simple green salad with early tender lettuce and garlic bread on the side complement this dish perfectly.  You’ll have supper ready in no time, a most satisfying and flavorful one, especially for a chilly spring evening.  Go Italian and enjoy these stuffed shells; I am sure that  your family will give you a big thumbs up!

Spinach Stuffed Pasta Shells

Ingredients

1-(10 oz.) box or pkg. frozen chopped spinach, thawed
1 cup Ricotta cheese
1/2 cup Swiss cheese, shredded
1 T. onion, minced
3 cups canned stewed tomatoes
1-(6 oz.) box jumbo macaroni shells, uncooked
Parmesan cheese, freshly-grated for garnish

Directions Preheat oven to 375. Cook the pasta shells according to package directions; drain and set aside. In large bowl, combine the thawed spinach, Ricotta cheese, Swiss cheese, and the onion; stir until well blended. Pour 1 cup of the stewed tomatoes over bottom of a 9×13″ glass baking dish. Fill the cooked pasta shells by dividing the spinach-cheese mixture into equal parts and pushing into the tube of each the pasta shell. Pour remaining stewed tomatoes around and over the filled shells. Cover dish with foil and bake approximately 25-30 minutes or until thoroughly heated. Remove from oven and sprinkle with freshly grated Parmesan cheese.

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Recipes - Appetizers

Ham & Swiss Sliders

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ham & Swiss Sliders 4

This recipe from my cookbook is the one that Susie uses for her ham rolls. If you are planning on fixing just one appetizer for Super Bowl viewing, this one will get you a win-win! Made with King’s Hawaiian Rolls and seasoned with mustard, poppy seed, Worcestershire, and melted butter, these delectable slider sandwiches have the best of both worlds going on: ham and Swiss cheese, and a tangy sauce poured over for spiced flavor. These go down so easy that your gang might forget about the chips and dip! Serve warm with something really cold to drink.  Put out a few bowls of spiced pretzels too if you have them.  That recipe is here on my blog.

I halved this recipe also today but if you are having several people in for the game you will want to make 24 rolls. They will be all be eaten and appreciated I assure you.  Let the Big Game begin, y’all!

Ham & Swiss Sliders

24 slices of deli honey ham
6 slices of Swiss cheese, cut into fourths
1 T. poppy seeds
1-1/2 T. Dijon mustard
1/2 cups butter melted
2 T. Worcestershire sauce
2 packages (12 pc.) King’s Original Hawaiian Sweet Dinner Rolls

Directions  Preheat oven to 350.  Slice through rolls as one large piece. Place a slice or two of ham and a slice of Swiss cheese on bottom of each roll. Replace the top of the rolls and bunch them closely together into a baking dish. Prepare the sauce by combining the poppy seeds, mustard, butter, and the Worcestershire; whisk well, and microwave mixture until hot.  Pour sauce over the rolls, covering just the tops.  Cover with foil and let sit for 10 minutes.

Bake for 20 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp.  Serve warm from the oven.

 

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Recipes - Soups, Stews, & Chowders

German Sausage Chowder

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german sausage chowder and pretzels

This recipe from the Maui News is an oldie-but-goody. I pasted it in my notebook and enjoyed it many times, sending it along to mama for enjoying on winter days in Florida. Here in Missouri today, it is damp AND chilly AND the drizzling rain continues, and so a perfect time for cooking up this chowder. I halved the recipe today because I had already used half of the sausage and the cabbage for another purpose but still ended up with four nice servings.

The chowder is hearty with potatoes, onion, cabbage and smoked sausage, and the broth just as hearty with their flavors. Though the original recipe doesn’t advise sautéing the vegetables and sausage for five minutes with a tablespoon of butter, tonight I did so and it enhanced the overall flavor. You might enjoy this with cornbread muffins because the broth just says, “bread please” but I settled on the Spiced Pretzels also prepared today. The Teacher Gang ate the first batch of pretzels this week down to the crumbly crumbs and today’s batch proved a quirky, but satisfying, accompaniment to chowder tonight. Together, they hit the right note: spicy and creamy. You will love this chowder if you’re expecting cold weather this week too.

German Sausage Chowder

Ingredients:
1 lb. fully cooked bratwurst or kielbasa, cut into 1/2″ pieces
2 russet potatoes, peeled and chopped
1 onion, chopped
1-1/2 tsp. salt
1 tsp. pepper
1 small head cabbage, shredded
3 cups milk
3 T. flour
1 cup Swiss cheese, shredded
Fresh parsley, snipped

Directions In large saucepan or 4-qt. Dutch oven, combine sausage, potatoes, onion, salt and pepper. Saute for 5 minutes in 1 T. of butter. Add 2 cups water and bring to boil; reduce heat. Cover and simmer for 15-20 minutes or until potatoes are nearly tender. Stir in cabbage, cook another 10 minutes or until all vegetables are tender. Stir in 2-1/2 cups of the milk. Blend remaining 1/2 cup milk and the flour and shake well in a jar with a tight-fitting lid to blend; stir into soup. Cook and stir until thickened and bubbly. Stir in the cheese and turn off heat. When cheese has melted, stir to blend well. Garnish with the fresh parsley.

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