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Chicken Cordon Bleu
4 servings
Ingredients:

• 4 boneless skinless chicken breasts
• 8 slices of ham; thin
• 4 oz Bleu Cheese (or Swiss if you prefer)
• 1 Tablespoon melted butter
• 1 Large egg; beaten
• 3/4 cup Parmesan cheese

Preparation Method:

Pound chicken breasts to about 1/3" thick. Place ham on breast then 1/2 oz of bleu or swiss cheese. Roll up; securing with a toothpick. Dip each breast-roll into a mixture of the melted butter and beaten egg. Roll in Parmesan cheese and place in buttered baking dish. Bake at 350ºF for 30 to 35 minutes or until browned and tender.

Fettuccini Alfredo
Ingredients:

• 1 lb. box pasta
• 1 jar alfredo sauce

Caesar Salad
Ingredients:

• 1 head Roman lettuce
• Box of croutons
• Parmesan cheese

Tunnel of Fudge Cake
Ingredients:

• 13/4 c softened butter
• 13/4 sugar
• 6 eggs
• 2c powdered sugar
• ¾ c cocoa
• 2c chopped walnuts
• 21/4 flour (3 tablespoons if high altitude)

Preheat oven to 350 and grease pan

Beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Gradually add powdered sugar, blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into pan. Bake 58 to 62 min. Stick toothpicks in Bundt cake to test. Let cool for one hour.

In a small bowl prepare the glaze.

Glaze

• ¾ c powdered sugar
• ¼ coca
• 11/2 – 2 tablespoons milk

Whisk until smooth

Wine – Jurtschitsch Sonnhof
2006 Platin Riesling
Austria

Dave’s Gin + Tonic

• 2oz – Nicholas Gin
• 10z
• Cucumber
• Fresh Basil

Add Nicholas Gin, ice, peeled & diced cucumber & few basil leaves to shaker
Shake, pour into glass of choice, add tonic water
Garnish with cucumber wheel