Okay, So, My Bad

by Keith Fisher

I know. It’s almost impossible to believe, but I made a mistake last week. You see I post this blog once a week on Friday and it posts on Monday at YourLDSneighborhood.com . So, last week I said I’d post a blog about the Klondike Cook off this week. See the flaw? It’s Friday and the cook off hasn’t happened yet.

So if you came here expecting a report, I’m sorry, my bad. I will be posting my report next week I promise . . . no really. And for those of you who came here today, there is still time. The cook’s meeting is tomorrow morning at 8:30 AM.

Chicken Cordon Blue & Twice Baked Potatoes

Daryl Rodemeyer & Jim Hansen 2007 klondike

6 to 8 chicken breast (boneless, skinless)
1 pkg. stovetop stuffing chicken flavor, crushed to coarse crumbs, include seasoning
1 Swiss cheese stick per breast (about 1"x 1" x 4"long)
1 slice ham for each breast (1/8 " to 1/4" thick)
1 can cream of chicken soup
½ cup light cream (half & half)
2 Tablespoon melted butter

Combine cream and soup. Add to a well-oiled 12-inch Dutch oven. Pound chicken until about ¼-inch thick. Roll ham slice and 1 cheese stick in each chicken breast.
Use a toothpick to hold if necessary. Place meat in the Dutch oven seam down. Drizzle the chicken with butter. Sprinkle chicken with breadcrumbs. Bake at 350°, 10 to 12 coals on top, 18 to 20 coals on bottom, for about 45 min. or until chicken is done. Sauce can be used for gravy

Twice Baked Potatoes

4 to 6 large Russet potatoes
1 stick melted butter
1 cup grated cheese
2 cups sour cream
¼ cup chopped chives

Bake potatoes in a Dutch oven, about 1 hour or until done. Split top and scoop out each potato. Reserve the scooped out skins. Whip the removed potatoes with sour cream and butter. Replace whipped potatoes to the skins. Place in Dutch oven and heat until heated through. Garnish with chives and cheese. Return to heat until cheese is melted.

Note: this recipe is verbatum from the competitors and hasn't been edited.

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