When you dance, your purpose is not to get to a certain place on the floor. It’s to enjoy each step along the way. –Wayne Dyer
This recipe is from Lion House Classics.
- 4 whole chicken breasts, halved
- 8 thin slices cooked ham
- 4 slices Swiss cheese, cut into strips
- about 1 1/2 inches long and 1/2-inch thick
- Thyme or rosemary
- 1/4 cup melted butter or margarine
- 1/2 cup cornflake crumbs
- Cordon Bleu sauce (below)
Skin and bone chicken breast halves. Place each half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about -inch thickness. On each ham slice place a strip of cheese; sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. (Tie rolls if necessary, or fasten edges with toothpicks.) Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll. Place rolls in 9×13-inch baking dish. Bake uncovered at 400˚ F for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu sauce. Makes 6 to 8 servings.
Cordon Bleu Sauce
- 1 (10 1/2-ounce) can cream of chicken soup
- 1/2 cup sour cream
- Juice of 1 lemon (about cup)
Blend ingredients and heat. Serve over chicken rolls. Makes about 2 cups, or eight 1/4-cup servings.
“It is better to offer no excuse than a bad one.” –George Washington
Recipe from Lion House Cakes and Cupcakes.
- · 2 cups all-purpose flour
- · 1 teaspoon salt
- · 1 teaspoon baking soda
- · 2 teaspoons cinnamon
- · 1/2 cup coconut
- · 1/2 cup chopped walnuts
- · 1/2 cup raisins
- · 2 cups sugar
- · 1 cup vegetable oil
- · 4 eggs
- · 3 cups peeled and grated carrots
Cream Cheese Frosting
- · 2 8-ounce packages cream cheese,softened
- · 1/2 cup butter, at room temperature
- · 5 cups powdered sugar, divided
- · 2 teaspoons vanilla
Preheat oven to 350˚ F. Lightly grease and flour two 9-inch round or square cake pans or a 9×13-inch cake pan and set aside. For cake: Whisk together flour, salt, baking soda, and cinnamon in a large bowl and set aside. Combine coconut, walnuts, and raisins in a food processor or blender and process until very fine (or chop with a knife until very, very fine). In a large mixing bowl, combine sugar and oil and mix well. Add eggs, one at a time, beating until creamy. Add dry ingredients and mix until well blended. Add ground nut mixture and grated carrots and beat until blended. Divide batter equally into pans and bake 40 to 45 minutes. Allow to cool 10 minutes before removing from pans and placing on cooling racks. When completely cool, frostwith cream cheese frosting.
For frosting: Beat cream cheese until smooth. Add butter and mix until blended. Add 3 cups powdered sugar and beat until blended. Add remaining powdered sugar and vanilla and beat until smooth and fluffy. Do not over-mix or frosting will be runny.
Recipe and Photo from The Lion House
I believe in libraries because most students don’t have any money. When I graduated from high school, it was during the Depression and we had no money. I couldn’t go to college, so I went to the library three days a week for 10 years.” –Ray Bradbury
1 cup sugar
1 cup white corn syrup
½ cup water
2 Tbsp. butter or margarine
1 tsp. vanilla
2-3 drops food coloring (your choice, it is optional)
18 cups popped corn
1 ½ cups small gumdrops or M&M’s plain or peanut
1 ½ cups nuts (mixed or peanuts or almonds)
Grease well on 10” tube pan and set aside. Place popcorn, gumdrops/M&M’s, and nuts in an extra large bowl. Combine sugar, syrup, water and butter in a saucepan. Cook on high until sugar mixture begins to boil turn to low and cook until mixture reaches 240-degrees on a candy thermometer. Remove from heat allow to cool 5 minutes. Add vanilla and coloring stirring till well mixed. Pour syrup over pop corn mixture and stir until popcorn is well coated with syrup. Press mixture into the tube pan. Allow to cool 5 minutes unmold cake. Place on a serving plate. Slice servings with a sharp knife. This can be wrapped in plastic wrap and frozen.