pour in 1 packet of Swiss Miss No-Sugar-Added cocoa.
Put the cream in a deep medium size mixing bowl. Gently stir in the cocoa mix. Beat with an electric mixer until thick.
Do not freeze.
he 1/3 cup of Swiss cheese. Stir in the lemon
In blender, scoop out Ice Cream.
Heat Hot Fudge in a microwave-safe bowl, covered, for 20-35 sec.
Pour Hot Fudge, Milk, and Mix in Blender.
Make as chunky or as smooth as you want.
Now you have two options.
You could pour and serve cold, or, heat it in the microwave for 45-60 seconds .
Either way is delicious!
ithout bacon and didn't miss it.
astry as directed in the recipes given above.
Place the
lice of prosciutto. Cut the Swiss chard stems from the leaves
dges, 6 slices of the swiss cheese. (Overlapping the cheese if
/2 cup of the Swiss cheese. Layer on 1/2
Roll the sausage into small meatballs. Heat the oil in a large skillet on medium heat. Cook the meatballs for 4-5 mins, turning, until browned and cooked through. Add the Swiss chard and cook for 4-5 mins. Season.
Meanwhile, cook the pasta in boiling salted water according to the package directions. Mix the pesto and creme fraiche in a large bowl. Drain the pasta and add to the bowl along with the sausage and Swiss chard; toss to coat. Divide among 4 bowls and sprinkle with black pepper.
aramelized.
Add the chopped Swiss chard, toss to coat, and
egrees.
Wash and dry swiss chard. Cut off the very
Swiss Chard should be chopped into pieces about 2\" square.
Heat oil in a wok or skillet.
Saute garlic for about 1 minute.
Have high heat and saute the swiss chard for about2-3 minutes. (Water clinging to the leaves is enough liquid to cook the chard).
Toss (do not over cook) until just wilted and getting soft.
Season with pepper and serve.
but not browned), then add swiss chard and cook until wilted
Arrange chicken breasts in a lightly greased 12 x 8 x 2 baking dish. Top with a slice of Swiss cheese. Combine soup and milk. Stir well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Cover and bake at 350\u00b0 for 50 minutes. Yields 6 servings.
eparate saucepan and saute the Swiss chard stems for 4 mins
For the dressing, mix the honey and vinegar then whisk in 3 tbsp oil. Season to taste with salt and pepper then set aside. Toast the pine nuts in a dry skillet until golden brown then set aside and allow to cool.
Heat remaining tbsp oil in a skillet and saute the swiss chard and garlic in it for 3-4 minutes. Remove from the pan, season with salt and pepper and arrange on a serving plate with the mozzarella and tomatoes.
Drizzle with the dressing and sprinkle with the pine nuts and basil leaves. Season with salt and pepper and serve.
large baking dish. Cover Swiss chard with boiling water and
square cake pan. Cook Swiss chard in boiling water, covered
In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
Add the Swiss chard and stock and bring to a simmer.
Cook until the chard wilts, about 10 minutes.
Add the rice, salt, and pepper.
Cover and cook over low heat about 20 minutes until the rice is cooked.
Stir in cheese and serve.