CHICKEN CORDON BLEU BUNDLES Melissa Friday 8 Servings 4 tablespoons butter 4 tablespoons all-purpose flour (I use Wondra) 2 cups whole milk 2 tablespoons grated Parmesan cheese 2 teaspoons lemon juice 1 teaspoon each of salt, pepper, garlic powder and onion powder 1 teaspoon Dijon mustard 6 thin slices good deli black forest ham, chopped 4 cups cubed or shredded cooked chicken (I like to use a rotisserie chicken from my deli) 1 cup shredded Swiss cheese 1 package (17.30 ounces) frozen puff pastry, thawed 1 egg white, beaten plus 1 teaspoon of water Preheat the oven to 400. Remove the puff pastry from the box and let it sit out for about 40 minutes to thaw. In a saucepan, melt the butter over medium heat and then gradually stir in flour with a whisk until smooth. Gradually whisk in the milk. Bring to a gentle boil, stirring constantly, then reduce heat and stir just until thickened for 2 or 3 minutes. Stir in the parm, lemon juice, seasonings, and mustard. Remove from heat and stir in the chicken, ham and Swiss cheese. On a floured surface, carefully unfold each pastry. Roll each pastry out just a little and cut each pastry into 4 squares. Place each square into a greased jumbo muffin tin allowing the corners to point up. Divide the chicken mixture into the 8 cups. Bring the pastry corners together, pinch and seal. Gently brush the egg wash over the bundles and bake until golden brown, about 20 to 25minutes. I like to stuff the pastry pretty full of the chicken mixture ☺ Enjoy! HONEY-GLAZED CARROTS 1 lb. fresh carrots, peeled and sliced 1 tablespoon butter 2 tablespoons honey Salt & pepper to taste Boil the carrots for about 15 to 20 minutes or until tender. Drain well and return carrots to the pot. Stir in the butter, honey and salt and pepper. ROASTED GREEN BEANS 1 lb. bag fresh green beans (I use the ones that are washed and snipped) Olive oil Salt & pepper to taste Place the green beans on a parchment paper-lined baking sheet. Drizzle with olive oil and salt and pepper and bake AT 375 for 15 to 20 minutes. ORANGE-JUICE RICE 1 cup rice 2 cups orange juice 1 tablespoon butter Salt & pepper to taste Cook the rice according to the package but use orange juice instead of water.