pan-fried ham with celery and lime

Serves 6

Ingredients:

Precooked boneless ham, sliced into 6 very thin slices (about 1 ounce per slice)
1 stalk celery
1 fresh lime
vegetable oil to cover bottom of skillet

Chop and saute an entire stalk of celery in enough vegetable oil to cover the bottom of a large skillet.

Pile the sauteed celery on a large plate.

Next, quickly pan fry 6 thin slices of fully-cooked boneless ham.

Place each slice of ham on a dinner plate.

Top each ham slice with several very thin slices of fresh lime.

Serve accompanied by sauteed celery.

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Review:

4 forks -- enjoyed by diners

Stuffed chicken roll

An elegant chicken breast stuffed with Provolone cheese and pecans:

Preheat oven to 350 degrees Fahrenheit.

For 4 servings:

• Buy 2 halves boneless, skinless chicken. (I bought fresh chicken breast from Hy-Vee grocery store which had been pre-seasoned with tomato, basil and garlic.)

• Slice each chicken breast half horizontally into thinner halves. I ended up with 4 thin halves of chicken breast.

• Flatten each thin piece further by placing it loosely inside a piece of Cling Wrap and rolling with a rolling pin.

• Take each flattened piece of chicken breast out of the Cling Wrap and place on plate.

• Put 1 piece of Provolone cheese on the chicken breast.

• Sprinkle a few pecans on top pf the cheese.

• Roll up the chicken breast with filling.

• Secure with a toothpick.

• Place the rolled chicken breasts in a shallow baking dish.

• Add about 1 cup water and 2 cups fresh celery.

• Cover with foil and cook in preheated 350 degree Fahrenheit oven 45 minutes or until done.

***

Review:

4 forks for unusual and enjoyable to make
3 forks for flavor (my diners aren't into unusual-looking cooking. They tended to not eat the filling because they didn't know what it was.)
4 forks for presentation