Family Favorite Chicken (printable version)
Great tasting & super easy.  Guests think you spent hours!

4 chicken breasts, boned, skinned & split
6 slices Swiss cheese
1/2 cup white wine or water
1 can cream of chicken soup (or celery, mushroom or asparagus, you choose)
1/4 lb. butter or margarine, melted
2 cups herb stuffing mix (dry)

Place chicken in a 9x13 ungreased baking dish & top with cheese. Thin soup with wine or water. Mix until smooth & pour over chicken & cheese. Mix stuffing mix with melted butter or margarine & sprinkle over top. Bake uncovered at 350 degrees for 45 minutes.

Serves 6 to 8.

Ron's Favorite Fish Chowder (printable version)
I saw this recipe years ago & it's always been a cold weather favorite! Looks complicated but it's really easy to prepare. Even better the second day.

2 bell peppers, 1 red & 1 green
2 medium onions
2 cloves of garlic
2 stalks of celery, chopped
2 tbsp. olive oil
2 potatoes, diced
1 ears of corn (kernels removed)
1 - 28 oz. can of crushed tomatoes
3 cups water
1 cup white wine
1 1/2 lbs firm white fish (cod works well), cut into 1 inch chunks
1/2 lb medium shrimp
1/2 cup light cream
1/2 cup parsley flakes
1/2 tsp cayenne pepper (optional)
1/2 tsp orange zest
1/2 tsp Thyme
1/4 tsp Anise seed
1 Bay leaves
salt & pepper to taste

In a large Dutch oven, heat olive oil, then carefully add peppers, onions, garlic & celery. Sauté until limp about 10 minutes. Turn down heat & add tomatoes. Bring to a boil. Add potatoes & corn. Let simmer 20 minutes. Add water & wine. Add salt, pepper & cayenne. Bring back to low boil & allow to simmer another 20 minutes or until potatoes are cooked through. This may be left to cool before finishing, flavors will intensify.

About 30 minutes before serving, bring back up to boil. Add fish & shrimp. Boil about 10 minutes or until fish turns opaque white. Remove from heat. Add cream & parsley.
Let cool 10 to 15 minutes before serving.

Serve with Cheese gougere (recipe next page) or popovers.