I love Chicken Cordon Bleu also. They still do sell those pre-made in indiviual packages in the grocery store although I haven't bought them in a long, long time. Here's the recipe I was thinking about that I mentioned previously. NOT low fat by any means but good. Kelly's Chicken Rondele - Poster on BHG Cooking board (around late 90's or early 2000 I believe). Comments & recipe are in her words. Boneless, skinless chicken breasts Rondele Garlic & Herb flavor cheese 2 eggs, whisked with a little milk 2 sticks butter or margarine, melted garlic powder to taste seasoned breadcrumbs Pound chicken breasts to about 1/4" thick so you can roll them. Wash and pat dry. Lay breasts on counter and spread cheese on each one. Don't worry about any cheese coming out. That's OK. Roll the breasts up, starting at the short ends. Dip into the egg with milk and then into the flavored breadcrumbs. Take the melted butter mixed with garlic powder and drizzle over the top of the chicken to moisten. I always use more than 2 sticks because I love when the cheese oozes into the butter while baking and it makes a great sauce! Bake in 350º oven for about 45 mins- you will notice the top is a golden brown! This is so good and it's also elegant looking. It looks like you really worked hard on it, but it is an easy recipe.

"Bwwwaaack!"....tooting the horn. Here are a few: Donn's Delight�This is my best interpretation of the Blue Cheese dressing made by the Lark in Tiffin. 2 oz. Maytag blue cheese 1/2 cup of mayonnaise ( I use Kraft) 3 T. milk or cream 1 tsp sugar 1 tsp dried parsley 2 tsp lemon juice 2 tsp vinegar 1 tsp grated fresh onion ( make that heaping!) 1/2 tsp Worcestershire 1/2 tsp horseradish 1/4 tsp (or a little more) garlic salt. Mix. ( I use an electric mixer or a fork so as to leave lumps) and serve over salad of your choice. Serves about 4. Recipe may be doubled....or quadrupled. Robin�s blue blazers 1/2 cup butter or margarine 2 oz Maytag Blue Cheese 1 T cognac 2 T chili sauce 1/4 cup fresh grated Parmesan cheese 1/4 cup chopped walnuts 2 T minced green onion Cayenne pepper to taste ( more is better!) 4 English muffins split and lightly toasted Black olive halves to garnish Have butter and blue cheese at room temperature. Mix all but muffins and olives with a fork until well mixed. Spread on muffin halves, cut into quarters, top each piece with a black olive half, place on a cookie sheet and broil until lightly browned. Serve hot. VEAL WITH BLUE CHEESE SAUCE (serves 6) 1 1/2 lbs veal scallops ( or thin slices of chicken breast...or thin pork cutlets) Salt & pepper 2 TBL butter 1 1/2 TBL brandy 1 1/2 cups beef broth 1 1/2 cups chicken broth 1 1/2 cups whipping cream 4 oz crumbled blue cheese Chopped fresh parsley Sprinkle veal w/salt & pepper. Melt butter in skillet over medium-high heat. Add veal & saute 2 minutes on each side until golden. Transfer to a serving platter & keep warm. Add brandy to skillet. Bring mixture to a boil, scraping up any browned bits. Add beef & chicken broth. Boil 10 minutes or until reduce to about 1 cup. Stir in cream; boil 12 minutes or until slightly thickened. Reduce heat to medium-low; add cheese & whisk until melted. Simmer 8 minutes or until mixture is thickened. Season to taste. Spoon sauce over veal; sprinkle w/parsley.~~ (If you prefer a thicker sauce, a little cornstarch dissolved in water may be added & simmered until thickened. I didn't find it necessary.) Fran Lozano's zesty blue dressing 4 oz Maytag blue cheese 1/2 cup olive oil 1 tsp grated lemon peel juice of � a lemon 1 cup sour cream 1 clove minced garlic. Mash cheese with fork and mix in oil until creamy. add remaining ingredients. Blue satin soup: one 14 oz. can chicken broth 1 cup milk 4 T. butter 4 oz Maytag Blue cheese 2 oz dry sherry 1/2 c. flour 1 cup light cream Fresh ground pepper, to taste 1/4 c. each very finely minced celery, g reen onion and green pepper melt butter in heavy sauce pan, add vegetables and saute very slowly until soft and translucent, but not brown. Add flour and cook for a few minutes, stirring constantly, until the flour is cooked but not brown, add the warmed chicken broth whisking all the while to prevent lumps. Simmer 2 minutes, Add the crumbled blue cheese and stir until smooth. Add milk and cream and heat to serving temp, but do not boil ( it will curdle) add sherry and pepper. Garnish with chopped chives and sour cream if desired. I have more!!

I make sweet and sour chicken in the crockpot all the time. I don't think it will necessarily be a flop. Here are some tips for success - use all thighs or a mix of breasts and thighs--not the super-size breasts. Brown the meat first before putting in the crockpot. Don't cook for 8-10 hours, cook on low for 4-5 hours. I always start the dish on high til it gets up to temp and then turn down to low. Do not put the green peppers in the crockpot, green peppers turn bitter when slow cooked. Saute the green peppers in some canola or soy oil and add them before serving the chicken. Don't add the cornstarch at the start. When the chicken is done, take it out and add the cornstarch to thicken the sauce. I usually pour all the sauce ingredients of the crockpot into my braising pan to thicken with cornstarch. Then I add the chicken back in and serve the whole dish from the braising pan--I like it for presentation. I serve over brown rice--yum! These tips work with all my crockpot chicken recipes--moroccan chicken and chicken cacciatore too. I get raves when I serve these dishes to guests, which is something I wasn't expecting for me preparing meat dishes since I am usually vegetarian when cooking for myself. The tips came from the Cooks Illustrated/America's Test Kitchen Cover and Bake Cookbook. Good luck, and report back how it worked.

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.