Page 34 - Scene Magazine 45-03 March 2020
P. 34

  MICHAEL E. DOWNING REALTOR
• ASSOCIATE BROKER • HALL OF FAME AWARD WINNER
• 44 YEARS OF EXPERIENCE • OVER 3,000 CLOSED TRANSACTIONS • RECIPIENT OF THE LIFETIME ACHIEVEMENT AWARD
• MEMBER OF THE RE/MAX 100% CLUB FROM 1983 thru 2008, 2010-2018
Main Office: 269-968-6101 269-441-5564 • Fax 269-441-5235 H 269-963-2433 • C 269-967-6315
www.mikedowning.biz e-mail: DowningMik@aol.com
RE/MAX Perrett Assoc.Inc.,
317 E. Columbia Ave., Battle Creek, MI 49015
8 TIME PLATINUM AWARD WINNER
    How About A Sandwich?
The sandwich
is said to have originated with John Montague, the fourth Earl of Sand- wich who was gam- bling and did not want to interrupt his gaming by stopping
                 • Over 300 Booths on Two Floors
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• Brown’s Clock Repair
9247 West Chicago Road, Allen, Michigan 517-869-2888 / allenantiquebarn@hotmail.com
    www.allenantiquebarn.com
 Hours: 10:00-5:00 – 7 Days
 OWNER: BRYCE McCOWAN
                                                     675 Wagner Dr, Battle Creek, MI (269) 969-6244 www.advantageliving.net
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Specialized Alzheimer’s Dementia Unit
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          Excellent Care For An Independent Life
  34 SCENE 4503 I HEALTH ISSUE
for dinner. So the simple sandwich, meat between two slices of bread, was born.
If we’re in a hurry, this may be what we grab but when we have some time, create something special, warm, and delicious.
Chicken Cordon Bleu Sandwich
Topping: Put 2 tablespoons of dry Italian bread crumbs in a small bowl, stir in 2 tablespoons melted butter; set aside. Bread: Cut a loaf of French bread hor- izontally and then each half vertically. Toast the four pieces cut side down in a frying pan until lightly brown. Brush with melted butter and set aside.
2 tablespoons melted butter
• 1⁄2 cup diced onion
• 1⁄2 cup diced ham
• 2 tablespoons flour (or Wondra) • 1⁄2 cup milk (prefer whole milk) • 1⁄2 cup Gruyere cheese, shredded • 2 teaspoons Dijon mustard
 Sandwich Filling:
• Pinch nutmeg
• Salt and pepper to taste
• One cup cooked rotisserie chicken • 4 additional tablespoons Gruyere
cheese
Instructions: Preheat oven to 400 degrees. Line baking sheet with foil; set aside. Make topping and prepare bread as above. In sauce pan, melt 2 tablespoons butter; add onions and ham and sauté until onions are translucent, about 5 minutes. Sprinkle with flour and cook about 1-2 minutes. Whisk in milk and cook an additional 1-2 minutes. Stir in shredded cheese, mustard, and seasonings, and continue to cook until thick and smooth. Stir in chicken and remove from heat. Put prepared bread on prepared baking sheet. Divide sandwich filling between the four breads, sprinkle each with a tablespoon
of cheese and divide the topping between the four. Bake in preheated oven for 15-20 minutes or until hot and bubbly and lightly browned on top.
 Fun With
Food
BY JOANNA STELLOH PHELPS
 























































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