Potato and Cheddar Soup

2 cups water
2 cups peeled and cubed red potatoes
3 Tbsp melted butter
1 small onion, chopped
3 Tbsp flour
salt and pepper to taste
3 cups milk
1/2 tsp sugar
1 cup shredded Cheddar cheese
1 cup diced ham

Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid. Stir together butter, onion, and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

Cooking Club: Thaw and heat on stove until warm.

Chicken Cordon Bleu

4 skinless, boneless chicken breasts
4 slices swiss or provolone cheese
4 thin slices smoked ham
1/4 cup flour
1 egg, beaten
1 cup italian seasoned bread crumbs
1/2 cup chicken broth
1 cup whipping cream

Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Bake at 350 degrees for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened. Pour over chicken.

Cooking Club: Thaw and bake at 350 degrees for 35 minutes or until heated through. Heat sauce on stove and serve with the chicken. Serve with a salad or other vegetable.

NOTE: for cooking club I don't roll the chicken in flour, egg, and bread crumbs.