Experiment 17 - The Selection

I came across two recipes this week that purport to be "Swiss" in some way.  I'm pretty sure it's all about the cheese.

First up, we have one of those recipe cards, a sample from an outfit called "Healthy Meals in Minutes ™".  I didn't subscribe, but what the heck, another addition to the recipe cache was always welcome.  No idea when it might have come in the mail, but the fine print shows MCMXCIV, so that's 1994 if I'm not mistaken.  Sometime after that, obviously.  I'm going to guess 1996, which is about when I was getting those Southern Living recipe cards, and started getting solicitations from all the other companies that wanted to reel me in.  The main dish this week will be:

Swiss Chicken Cutlets
 - serves 4 -
2 thin slices reduced-fat Swiss cheese (about 2 ounces)
4 chicken cutlets (4 ounces each), 1/4 inch thick
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1 tablespoon unsalted butter or margarine
1/2 cup reduced-sodium chkcen broth
1/4 cup dry white wine or reduced-sodium chicken broth
1/4 teaspoon dried oregano
Chopped fresh parsley and fresh oregano sprigs for garnish

Kitchen twine and waxed paper will be required.  The notes mention that you can use boneless breasts if cutlets aren't available.  Just pound 'em flat.  I'll use thighs, of course, since I have a bunch of them in the freezer.  As far as the fresh herbs, I've discussed that - it's a waste to but the bundles they sell at the supermarket.  Unless I have something growing in my herb garden that I can snip fresh, I'll use dried or go without.

As an accompaniment, I found a clipping which appears to have come from a Sunday newspaper coupon insert.  On the back, there's a coupon that expired on 7/21/87, so that gives a basic time frame for the clipping.  The ingredients in this one just laugh at the low-fat, low-sodium ingredients in the recipe above.  I'll figure out how healthy I want to be when I go to the grocery store for ingredients.

Swiss Vegetable Medley
 - Makes 6 servings -

1 bag (16 oz.) frozen broccoli, carrots and cauliflower combination, thawed and drained
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 cup (4 oz.) shredded Swiss cheese
1/3 cup sour cream
1/3 teaspoon Durkee Ground Black Pepper
1 jar (4 0z.) chipped pimiento, drained (optional)
1 can (2.8 oz.) Durkee French Fried Onions

Well, I guess we know whose portion of the coupon insert this recipe was from.  Not sure what options I'll have on the onions, but as far as the pepper goes, this is a Penzey's household, and there is plenty of pepper on hand.

There is a lot rain in the forecast for this weekend, so maybe, just maybe, I'll manage to make this on Saturday.