These tempting puffs are an elegant alternative to a traditional chicken pie. The recipe combines the delicate flavor of chicken cordon bleu with the impressive look of beef Wellington. The individual pies are simple to serve...and cleanup is a breeze! —Kathy Gounaud
Warwick, Rhode Island
“This recipe came from a friend who’s a wonderful cook,“ shares Carla Specht in Annawan, Illinois. No-cook noodles make it a breeze to put this rich and cheesy, comforting main dish on your table in no time flat.
“The first time I made this, it was an instant hit and we agreed I wouldn't change a thing about the recipe. Mustard may seem like an odd ingredient, but it adds a really nice touch.” This rich-tasting dish is surprisingly light. Beverly Norris - Evanston, Wyoming
There's nothing I'd rather serve for Easter dinner or another springtime occasion than succulent baked ham. My recipe features a rub that add flavor to a meat plus a delicious cherry sauce with a hint of almond.
"Our congregation is full of wonderful cooks, so we enjoy many potluck meals throughout the year," relates Becky Houston of Grand Junction, Tennessee. "I like to share this chewy and cheesy braid I got from a family friend."
"Cordon Bleu" is of French origin meaning "blue ribbon"—given as a prize for culinary excellence. The term also refers to a signature dish of chicken topped with a slice of ham and Swiss cheese, usually breaded and sautéed, or in this case, wrapped in puff pastry for a quick and easy finish. —Sharon Laabs, Hartford, Wisconsin
Our daughter wouldn't mind if I made this Ham 'n' Cheese Strata every weekend! I do prepare it for each holiday, serving it alongside fresh cinnamon buns and a fruit salad. —Marilyn Kroeker, Steinbach, Manitoba
"It's simple to jazz up a box of scalloped potatoes and pop them in the oven while the kids are doing their homework," says Jennifer Skipper of Great Lakes, Illinois. "This meal disappears in a hurry whenever I serve it."
This super sandwich makes a fun supper, and it's also a great way of feeding your bunch lunch. A co-worker at the post office who is one of the best cooks I know shared the recipe with me.
-Melissa Collier, Wichita Falls, Texas