Muscatine

Did you get a chance to try that chicken recipe? I'm going to try your cordon Blue maybe tomorrow. Any last minutes hints? I'll let you know how it goes.

Oh hi. No I must confess,. I did instead build a stuffed rice pork loin. Another truly wonderful dinner after having put in the time. I will this weekend though and certainly let yous know. If you follow the cordon recipe I listed it should be wonderful. I should note however, that if your filet gets any open spots, pounded too thin, you might want to wrap with cooking string and perhaps double coat them. A little extra egg usually does the trick too. It filles any gaps that might let the butter and cheese escape. Please share if you prepear them. Ooh, I prefer at least 1/16 thickness for the ham and tear them into smaller parts. The thinner I go with the ham then I use whole folded slices. You know that Buddig stuff.

Davie....try putting some common ani-freeze on that Cordon-Bleu. I understand it sweetens the meat beyond belief!