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Recipes provided by KHON Fox 2
USS Cheyenne
Airdate: May 14, 2000
SWISS CHICKEN
1 1/2 c. bread dressing
1 tsp. garlic
1 tsp. salt
1 tsp. black pepper
4 4oz. chicken breast
4 slices Swiss cheese
1 can cream of mushroom soup
1c. white wine
Preheat oven to 375 degrees. Mix bread dressing and seasoning together. Add wine to the cream of mushroom soup. Grease all sides of the pan to prevent from sticking. Place chicken breast on top of bread dressing. Pour wine and soup mixture over chicken. Bake for 30 minutes covered. Melt cheese over chicken before serving.
SOLE CREOLE/STUFFED FLOUNDER
1/2 c. onions
1/2 c. peppers
1/2 c. celery
2 Tbs. oil
Saute onions and vegetables in oil until tender.
2 cans crushed tomatoes
1 tsp. salt
1 tsp. black pepper
1/2 c. sugar
2 Tbs. worcestershire sauce
Add sauce to vegetables and bring to a boil. Reduce heat and simmer
1/2 c. flour
1/2 c. water
Add to sauce and simmer until thickened.
Savory bread dressing will already be made. Take a scoop of dressing and roll in the middle of flounder. Bake at 350 degrees for eight minutes. Remove fish from oven and place on serving dish. Pour sauce over fish.
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