With Amy at the house tonight to hang out a bit while Gern is off on a summer travel study trip, and with me facing a very early rising tomorrow morning, dinner was served up just a bit earlier than usual. On our plates: creamy Swiss baked chicken breasts, stuffing, and asparagus salad supreme.
"Easy Creamy Swiss Baked Chicken Breasts," a recipe shared with me by Cindy Coulson in 1997. Versions of the recipe can be found here and here.
"Asparagus Salad Supreme," from Paula Bass [Washington, NC]. Originally published in Quick Cooking, March/April 2000, p. 37.
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