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    You are in: Home / Cookbooks / Breezermom's Switzerland ZWT7
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    15 recipes in

    Breezermom's Switzerland ZWT7

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    Looking for low-fat soups, this fits the bill. Plus it is yummy!

    Recipe #441255

    This recipe makes a very elegant entree, but it is easy to make and fairly inexpensive. To keep the fillets from losing their shape, tie a piece of kitchen string around them while cooking, then cut and discard before serving. Make sure your skillet is hot enough to sear the fillets before adding them....this will ensure that they come out moist and tender! From Southern Living.

    Recipe #380706

    These are stuffed boneless chicken breasts. The nutmeg brings out the flavor of the blue cheese and Swiss cheese nestled in the chicken. Also has cream cheese, which for me has always been a plus! Delicious!

    Recipe #341192

    Switzerland is known throughout the world for its excellent cheeses. Emmantaler and Gruyere are the two best-known cheeses. Emmantaler cheese is named after the Emmantal Valley, a pastoral mountain region northeast of Berne. This recipe contains this wonderful cheese.

    Recipe #456107

    This recipe came from "Classic International Recipes". It states that it derives from Switzerland, although it is enjoyed throughout Western Europe. Typically this is served with Fried Potato Cake or Mashed Potatoes. This calls for veal round steak, but I can usually only find the more expensive veal scallopine here.

    Recipe #423129

    This recipe takes a tough piece of meat and turns it into a nice tender dinner. The round steak is smothered with a mixture of celery, carrot, onion, green pepper, and tomato, and baked until it is tender and delicious. I like it with mashed potatoes (but I like mashed potatoes with everything!), but it also works with noodles. Originally posted in the Junior League of Charleston cookbook, Charleston, West Virginia.

    Recipe #342564

    These cube steaks are cooked slowly to make them nice and tender. The acid from the tomatoes and the cola help to tenderize the meat. Serve with mashed potatoes or rice to soak up the sauce.

    Recipe #379550

    This pie's silky smooth chocolate filling reminds me of a chocolate truffle candy. It makes a beautiful presentation, too! Prep time does not include the 8 hour chilling time.

    Recipe #410826

    Delightful mix of chocolate and cherries! I love this change from regular brownies. A friend gave me this recipe....don't know where she got it from!

    Recipe #412048

    This is a recipe from a cookbook called "Classic International Recipes". It is supposed to be one of the national dishes of Switzerland and is often served daily. It is often served with "Veal with Cream Sauce". The only thing I changed was to add some garlic (as usual). Please note: This is supposed to make one big cake, that is then quartered to serve 4. Chilling time is not included in the cooking time....I cook the potatoes in the morning, and prepare the cake in the evening.

    Recipe #423128

    The gooey topping is poured into the bundt pan first, and creates a yummy topping for this upside down cake. Plus it is chocolate!

    Recipe #421196

    You can use your choice of veal scallopine or veal chops....the scallopine is more expensive, but also more tender. Make the sauce first, quickly saute the veal, and simmer for 20 minutes in the sauce. A wonderful Italian veal dish! Adapted from "A Treasury of Great Recipes" by Mary and Vincent Price, credit given to Passetto's in Rome.

    Recipe #437143

    Aptly named, because of the color added by the Burgundy, the mushrooms, chives, parsley, and paprika! Also the 30 minute bake time gives a painter time to clean his brushes so he can eat! To cut down on clean-up, wipe the skillet used for browning the veal with paper towels to remove the pan drippings, and use the same skillet to saute the vegetables. The herbs listed are fresh, so if using dried herbs, reduce the amount by half.

    Recipe #439670

    This is great for a brunch or for a holiday morning brunch.

    Recipe #442893

    Unique cookie recipe...not done in the oven, but cooked in a waffle iron!

    Recipe #441247

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