in it saute' the chicken, turning it once, for
eat.
Add the flour and stir for 2 minutes.
arge pot boil salted water and cook pasta for 8 minutes
Combine vegetables, onions, water and bouillon in slow cooker.
Cook on low 6-8 hours or until vegetables are tender.
Pour all ingredients into a blender or food processor, and add milk.
Process till smooth, or chunky smooth , depending on your preference.
Top with shredded cheese, and serve.
ix well.
Add the Swiss cheese and seasonings to taste.
Stir
1. Thin and mix soup with wine.
2. Moisten the dressing/bread crumbs with butter.
3. Place chicken in casserole dish.
4. Cover with cheese.
5. Spread soup mixture over all.
6. Cover with dressing and drop a few slices of butter over top.
7. Bake at 350 degrees for 30 minutes.
Lay chicken in bottom of casserole dish.
Lay Swiss cheese over chicken pieces.
Mix cream of chicken soup and 1/2 cup white wine.
Pour over cheese and chicken.
Crumble Pepperidge Farm stuffing over whole casserole.
Melt margarine and pour over stuffing.
Bake at 375\u00b0 for 50 minutes.
Place chicken in greased baking dish, bone side down.
Do not season chicken.
Place slices of Swiss cheese to completely cover chicken.
Spread soup over cheese.
Sprinkle generously with crushed seasoned croutons.
Bake until fork-tender, about 1 hour, at 350\u00b0.
Serves 4.
Pound breasts flat.
Dip in beaten eggs and milk; roll in bread crumbs.
Saute in butter.
Layer bottom of casserole with sauce, then breasts.
Cover each with a slice of Swiss cheese and Mozzarella.
Pour remaining sauce on top.
Sprinkle with Parmesan cheese and parsley.
Bake at 350\u00b0 for 30 minutes or so.
May be prepared ahead and baked just before serving.
nto a 20 inch rope, and twist into a pretzel shape
Spread cream cheese on to one of the tortillas. You may need more depending on size of tortilla.
Put swiss slice on top of cream cheese, and combine tortillas.
Toast quesadilla in toaster oven until it reaches your level of crunchiness. (I do it on meduim heat for about a minute or two) You could also do this in a microwave, or fry it.
Remove from oven, slice with pizza slicer into triangles, serve with salsa and enjoy!
stry: Sift together the flour and salt.
Using a pastry
Preheat the oven's broiler and set the oven rack 6
Whisk oil, sugar, vinegar, onion, poppy seeds, mustard, and salt together in a bowl until dressing is smooth. Cover bowl with plastic wrap and refrigerate for 24 hours.
Put lettuce in a bowl and drizzle dressing over lettuce; toss to coat. Add Swiss cheese and cashew and toss to coat.
In 3 1/2 quart slow cooker, combine potatoes, onions, garlic, ham, Swiss cheese and mix well.
In medium bowl, combine soup, ricotta cheese, pepper and marjoram, blend and then pour over the potato mixture.
Cover and cook on low 8-9 hours or until potatoes are tender.
Stir in peas and Parmesan cheese, cover and cook on high 30-40 min or until peas are hot.
Serve immediately.
/4 of kale, scallions and cheese.
Roll up each tortilla
Preheat oven to 350 degrees F (175 degrees C). Butter an 8-cup casserole dish.
Combine onion, Swiss cheese, bacon, flour, salt, and pepper in a bowl.
Spread 1/3 of the potatoes into the bottom of the prepared casserole dish and top with 1/3 of the cheese mixture. Repeat layering twice, ending with cheese mixture. Pour heated half-and-half over top layer. Cover dish with aluminum foil.
Bake in the preheated oven for 45 minutes. Remove foil and continue baking until potatoes are tender, 25 to 30 minutes.
Chop up crabmeat; add along with diced onion and diced red pepper into milk and water.
Bring to a boil; be careful not to boil too long.
Reduce heat; add clam base, if desired, or salt to taste.
Dice Swiss cheese and add slowly while stirring constantly, until cheese is melted.
It's important soup is hot when adding cheese.
Mix together cornstarch and water until thick and no lumps.
Add slowly to soup and simmer about 10 minutes or until desired thickness.
Repeat cornstarch and water mixture if needed.
Cube the swiss cheese and cooked potatoes.
In seperate bowl, combine salt, pepper, dressing, and onion.
Combine well.
Add mixed dressing to potato and swiss cheese.
Refrigerate for about 1-2 hours before serving.
In skillet cook onion and green pepper with salt& pepper