COOK OF THE WEEK: John Allmond recipes

By NEMS Daily Journal

Chicken Cordon Bleu
6 to 8 boneless, skinless chicken breast halves
Swiss cheese slices
Ham slices
2 cans cream of mushroom soup
Place chicken breast halves between pieces of plastic wrap and gently pound with a meat mallet or a rolling pin until chicken is flattened. Place Swiss cheese slices and ham on top of each breast. Roll up chicken and place, seam-side down, in a greased baking dish. Spread soup over all. Bake, uncovered, at 300 degrees for 11⁄2 hours or until chicken is done.

Cinnamon Rolls
1⁄2 cup sugar
2 teaspoons salt
51⁄2 to 61⁄2 cups self-rising flour, divided
2 packages rapid-rise yeast
6 tablespoons shortening
2 cups milk
2 eggs, beaten
Melted butter
Cinnamon/sugar mixture
Raisins
Chopped pecans

Icing
1 stick butter
1 teaspoon vanilla
1 (16-ounce) box powdered sugar
Milk
Combine sugar, salt, 1 cup flour and yeast. Melt shortening in milk and heat until the liquid reaches 125 degrees. Combine milk mixture and dry ingredient mixture. Add 21⁄2 more cups of flour and mix until smooth. Add beaten eggs and mix until smooth. Add 2 to 3 more cups of flour until you have a soft dough.
Turn dough onto a floured surface and knead until smooth and elastic. Place in a slightly greased bowl and let rise 20 minutes. Divide dough into 2 balls and roll each out into a rectangle that’s 1⁄4-inch thick. Brush with melted butter and sprinkle liberally with cinnamon/sugar mixture (2 parts sugar to 1 part cinnamon). Sprinkle with a handful of raisins and chopped pecans. Roll each rectangle of dough into a log and cut into 3⁄4-inch slices and place side by side on baking pans sprayed with floured cooking spray. Let rise 11⁄2 hours. Bake at 350 degrees for 30 minutes or until golden brown. Let cool slightly and spread with icing.
For the icing, cream butter. Add vanilla and sugar. Add milk 2 tablespoons at a time, beating until icing is creamy.
Variation: For Chocoholic Cocoa Rolls, replace the cinnamon with cocoa and omit the raisins and pecans.

Candied Potatoes
2 large sweet potatoes
Sugar
2 tablespoons butter
Peel potatoes and slice to desired thickness. Place in a greased pan, cover, and bake at 350 degrees for 45 minutes. Let cool, then roll potato slices in a bowl of sugar until completely covered. Melt butter in a skillet over medium heat and fry potatoes until the sugar caramelizes.

Chocolate Cream Cheese Frosting
2 sticks butter, softened
1 (8-ounce) block cream cheese, softened
2 teaspoons vanilla
2 pounds powdered sugar
3⁄4 cup cocoa powder
1⁄4 cup milk
Cream butter with cream cheese. Add remaining ingredients and beat until smooth. Use this frosting on any boxed cake mix or homemade cake.

Monkey Bread
3 cans (10-count) biscuits
1 cup sugar
3 tablespoons cinnamon
11⁄2 sticks butter, melted
1 cup brown sugar
1⁄2 cup chopped pecans (optional)
Cut each biscuit into 4 pieces. Combine sugar and cinnamon. Combine melted butter and brown sugar. Dredge biscuit pieces in cinnamon/sugar mixture and place in a Bundt pan, drizzling butter/brown sugar mixture over occasionally as you layer the biscuits in the pan. Sprinkle with chopped nuts if desired. Bake at 350 degrees for 45 minutes or until biscuits are done.

Easy, Easy Potato Soup
2 cans cream of potato soup
2 cans Cheddar cheese soup
4 soup cans of milk (about 5 cups)
1 can diced new potatoes
1 package real bacon bits
Combine all ingredients in a large saucepan and heat until ready to serve. Serve with garlic bread.