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Old 04-29-2005, 10:10 PM   #11
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I love stories to go with recipes, as opposed to just recipes. And I'll never forget the first time I ate cordon bleu. I was twelve years old, and we lived in Germany. My dad was a sergeant; my best freind's dad was a major. In those days it should have been a barrier to our freindship. But our parents were sensible. Her parents took me out one afternoon to see some roman excavations. It was really something; probably the first time I was truly impressed by history. I'd already loved the castles I'd seen. But somehow those roman ruins really impressed me. On our way back home (Wiesbaden), my freind's father pulled into what was literally a hole-in-the wall. It was a door in a stone embarkment in the side of a hill that we'd passed probably dozens or more times. We went in and I was expected to order off of the menu. My parents had taught me proper etiquette, but I simply was astonished at the prices and didn't know what to do (at the time the DM was 4:1, and I knew it). Everything seemed so expensive. My freind's father recommended the cordon bleu. I thought it was the height of elegance. We sipped wine (normal in those days, yes, in my house as well, when they visited). BUt to this day, cordon bleu has a special place in my life. I can make it, and it's pretty good, but still love to have it served at a great restaurant.

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Old 04-30-2005, 05:47 AM   #12
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I made it last weekend when we had my parents over on Sunday for dinner. It's just a classic to me - the ideal combination of tastes.

...and that's the way it is in northern Minnesota.
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Old 05-06-2005, 03:54 PM   #13
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Claire - I'd love to find a good Cordon Bleu here (Munich) - the only good food is German/Bavarian. BTW, loved your story. It's nice to hear people's food experiences.

And as an added note.. It's even more expensive here now. We're not military, either.

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Old 05-07-2005, 04:22 AM   #14
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Munchen is such a beautiful city ... or at least is in my memories. My parents had freinds there (parents of a war bride) so we went to visit every year when Dad was stationed in Europe. We stayed in Grunwald. It was always funny, because the family was, I believe, Czech, and spoke not a word of English and us only maybe six words of German and none of Czech. But we always had a lovely time. When I visited, the city was preparing for the olympics, that tells you I'm really, really old! But I'll never forget being there. Some day I'll go back! I loved the entire area; please do me a favor and absorb as much of it as you can -- go for hikes and walks, city and country. One of my favorite memories is that Opa (the war bride's dad) would take me out into the woods foraging for mushrooms!
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Old 05-07-2005, 04:25 PM   #15
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Claire - I LIVE 20 yards from a Jagdfeldwald in Eastern Munich. I walk there many times a week and absolutely love the forest. We love the gardens (parks) and beer gardens here too - how child friendly they are what wonderful play areas they have. The people, the culture. We love living here. Wouldn't change it for the world!!

I love that you have such great memories of Germany... and Grunewald - which is really not far from us. I hope one of these days if we leave, our daughter will have the same fond memories. I know I will. Of course, with luck, we'll never leave.
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Old 05-09-2005, 11:59 AM   #16
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I loved my visit to Munchen!! Der Schwarzwald ist sehr schoen. (i can speak German like a 3 year old, hee hee).

My parents were married and lived in Augsburg.
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Old 05-09-2005, 12:41 PM   #17
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Originally Posted by ron7200
This is a catering quantity recipe for a sauce we put on Chix Cordon Bleu. Scale down to your needs

2 #10 Cans Crushed Pineapple
1 Pound Brown Sugar
16 Ounces Lemon Juice
3 Teaspoons Cornstarch
1/2 Bottle Sherry
1/2 Pound Butter
While chicken is baking, prepare sauce by combining pineapple, brown sugar and lemon juice. Cook on medium until bubbly, turn down heat to simmer Add cornstarch with water slowly until slightly thick. Add sherry and butter. Serve hot over cooked chicken.
wow - that's some sauce!!!!!! I think I still might like mine without any. WOW - again - thanks for the recipe!!!!


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