The Original Devonshire Sandwich

Cream Sauce:
3/4 stick butter, melted
1 cup flour
1/4 pound Cheddar cheese, grated
1 pint chicken broth
1 pint hot milk
1 teaspoon salt

Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk, stirring all the while. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still stirring. Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough sauce for 6 Devonshire sandwiches.

For each sandwich:
1 slice toast, crusts trimmed off
3 slices crisp bacon
5 thin slices cooked turkey breast

Cream Sauce, recipe above

Melted butter
Parmesan cheese and paprika

Preheat oven to 450 degrees.

In each flat, individual oven-proof casserole dish, place 1 slice of toast and top with 3 slices bacon. Add 5 thin slices of cooked turkey breast. Cover completely with cream sauce. Sprinkle with a little melted butter, then with the combined Parmesan cheese and paprika. Bake 10 to 15 minutes or until golden brown.

Sour Cream Coffee Cake

This is a very rich coffee cake. It is awesome served warm with your morning coffee!

1/2 cup butter

1 cup sugar

Cream together until very light and fluffy. Add 2 eggs and beat well again.

Mix dry ingredients together in separate bowl:

2 cups flour

1 tsp soda

1 tsp baking powder

1/4 tsp salt

Alternate the dry ingredients and 1 pint (2 cups) sour cream into the creamed mixture until well blended.

Place half the batter in a lightly greased 9x13" pan. Sprinkle 1/2 of the cinnamon mixture on top and spoon remaining batter on the filling and spread evenly. Sprinkle the remaining cinnamon mixture on top and pour over all of that 1 stick of melted butter. Bake at 350 degrees for 30 - 40 minutes.

* Cinnamon mixture:

1/2 cup brown sugar

1/2 cup sugar

1 tsp cinnamon

You can add nuts to the top, diced apples (to center filling layer), raisins, chocolate chops, anything you like to add extra flavor!

Amish Macaroni Salad

1/2 lb macaroni or shell pasta, cooked and drained

1/4 cup finely chopped celery

1/4 cup finely grated or chopped carrots

1/8 cup finely chopped onion

3 hard boiled eggs, cooled and chopped

Once the macaroni is cooked and cooled, mix with all the above except the eggs. Set eggs aside until ready to add dressing.

Dressing:

1 cup miracle whip salad dressing (not mayonaise)

1 T brown mustard

1/3 cup sugar

Blend dressing well and fold into macaroni along with chopped eggs.

Cover and refrigerate until well chilled. Line a pretty glass bowl with curly lettuce leaves and spoon salad in, garnish with sliced eggs or parsley. Sprinkle a gentle amount of paprika on top.

Wrap It Up!

Gotta love soft tortilla shells for wrapping up a quick snack or meal.

You can pretty much wrap anything in these versitile shells. They come in 8" and approximatly 10" sizes.

Once you have placed your filling on the center, fold up one side about 1/8 of the way, this is the 'bottom', then roll from the side and voila! You have a wrap.

Some ideas of what to wrap:

~ Hot white chicken breast (cooked), drizzle ranch dressing and grated
cheese, 2-3 slices crispy bacon and wrap.

~ Any favorite chicken or tuna salad normally in a sandwich, spread on the
tortilla, fold and roll.

~ Peanut butter and Jelly for the kids!

~ Pizza wrap - 3 T pizza sauce, small handful of grated cheese, 6 pepperoni
slices. Fold end and roll. Microwave for 20 seconds or until hot. Do not over
heat as the edges will dry out.

~ Sprinkle grated cheese on the tortilla, spread on hot freshly scrambled
eggs, add chopped ham or crumbled cooked bacon and fold and roll.

~ Smores Wrap - Spread a thin layer of chocolate syrup or sauce on the
center, about 2" from the edges, sprinkle mini marshmallows and 1/8 cup crushed
graham crackers, fold and roll.

See what I mean? There are endless possibilities with a flour tortilla
shell! Let your imagination go wild!

If you have any other idea's for wraps please leave me comments with your ideas!

Drunk Chicken

1 stick butter (not margerine)

1 cup Blackberry or Apricot Brandy

1 cup water

3 boneless large chicken breasts

1/2 tsp salt

2 boxes Uncle Bens Wild Rice mix

Instructions

1 - Slice chicken breasts into strips about 1" wide. Set aside. In a heavy fry pan add butter, brandy, water and salt, let come to a simmer and add the chicken breast strips. Cover and simmer on low for 45 minutes.

2 - Remove chicken from brandy broth and if it has cooked down low, add 1/2 cup more brandy and 1/2 cup more water. You want there to be about 1 1/2 cups of liquid in the pan. Bring the liquid to a medium simmer.

3 - In 1/2 cup of cold water add 2 T corn startch and mix well, add to simmering liquid and stir until thickened to a heavy gravy consistancy. Lower heat to low and add chicken. Cover and let simmer while you prepare the rice.

4 - Prepare the rice as directed on the box.

You may serve the chicken on the rice and the gravy on the side or the chicken and the gravy on the side. Your choice!