Swiss raclette is a semihard Alpine cow’s milk cheese. It’s native to the Swiss Alps but also produced on the French side of the Alps, as well as in the United States. “Raclette” is derived from the French word racler, which means “to scrape“. High in protein, rich in calcium and Vitamin A but with … Continue reading
When I first made this sandwich it was very tasty and an added bonus was the discovery of a new favorite condiment, cranberry mustard. Absolutely delicious! whole wheat or whole grain bread cranberry mustard low-fat mayonnaise 1/2 lb. turkey, thinly sliced 1/4 lb. Swiss or Monterey Jack cheese, thinly sliced (if you grate it, the … Continue reading
When I knew I was going to have a crowd for lunch I would make these sandwiches ahead of time and freeze them. I did have a lot of freezer space where I could do this. You can also put them in your refrigerator until time to bake them. A brother-in-law said these were the … Continue reading
My husband grew up in the south and always appreciated some hot grits with his bacon and eggs. The first recipe is very good according to Gene. I liked the idea in the last recipe where you can use a slow cooker the night before and breakfast is ready first thing in the morning. This … Continue reading