Leila's Swiss Chicken

The other day when I was looking through some of my old cookbooks to find something to make for dinner, I found a piece of paper with this recipe written on it.  It was a recipe I got probably 15 years ago from my dear friend, Leila, who lives in Utah.  I remembered how delicious it was and decided to make it.  Wow!  It was not only delicious, but it brought back wonderful memories of a special family who we will love forever.

Leila's Swiss Chicken

6 - 8 boneless chicken breasts
6 - 8 slices of deli sliced Swiss cheese
1 can cream of chicken soup
1/2 cup water
1/2 - 1 package Pepperidge Farm Herb Seasoned Stuffing Mix
1/2 - 1 stick melted butter

Place chicken breasts in a baking pan and layer cheese slices over each breast individually.  (I did put salt, pepper, and garlic powder over chicken before I put on the cheese.)

Mix soup and water.  Drizzle over each breast, covering all.

Crush the stuffing and mound over each breast

Drizzle melted butter over each breast and bake at 350 for 50 - 55 minutes.

Aunt Elaine's Broccoli Slaw

My sister-in-law, Elaine, is a great cook.  Every family reunion she makes this delicious Broccoli Salad that everyone loves.  It's easy and delicious and I know your family will love it, too.

Aunt Elaine's Broccoli Slaw

1 - 2 bags of broccoli slaw
1/2 cup oil (I use canola oil)
1/4 cup balsamic vinegar
1 packet of Ramen Noodles, chicken flavor (orange package)
1/4 cup sugar
2 Tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup sliced almonds

To make dressing, mix together the oil, balsamic vinegar, sugar and flavor packet from the Ramen Noodles.  Mix well and set aside.

Crunch the noodles from the Ramen Noodle package. (I put them in a Ziploc bag and bammed the noodles with the handle of a knife.)  Add sunflower seeds and sliced almonds, then mix with the 2 Tablespoons of melted butter.  Spread on a baking sheet and bake at 350 degrees for 5 - 10 minutes.  Set aside.

When ready to serve, put broccoli slaw in a bowl and put the noodle, sunflower, almond mixture on top.  Pour the dressing over the slaw and noodle mixture.  Mix well and serve.
Crunchy and delicious!

**This slaw is best if eaten right away.  It's not as good the 2nd day because it loses it's crunch.  But don't worry, there probably won't be any leftovers anyway!.

Noel Loaf Cake

One last Christmas recipe--I know, I know--it's almost Easter.  Where are my Easter recipes?  Maybe I can get those to you by Christmas!  HAPPY EASTER!

Noel Loaf Cake

1 (6 oz.) jar red maraschino cherries
1 (6 oz.) jar green maraschino cherries
1/2 cup butter, softened
1 1/3 cup sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup sour cream
1/2 teaspoon vanilla extract

Drain cherries well and finely chop.  Press gently between paper towels to absorb excess juice. Set aside

Beat butter at medium speed with an electric mixer until creamy.  Gradually add sugar and beat until light and fluffy.  Add eggs, one at a time, beating until the yellow yolk disappears.

Sift together flour, salt, and baking soda.  Stir in chopped cherries.  Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture.  Beat batter at low speed just until blended after each addition.  Pour batter into a greased and floured 9 x 5 inch loaf pan.  Bake at 325 degrees for 60 - 70 minutes, until toothpick inserted in center of cake comes out clean.  Cool in pan for 10 minutes.  Remove from pan and cool completely.