Monte Cristo Sandwich

I haven't had a Monte Cristo sandwich in years. While trying to think of something creative for lunch one day, the idea came to mind. Cautious, these sandwiches are addictive! Experiment a little and try using wheat bread and/or Swiss cheese or any of your favorite bread and cheeses.

4 Slices of Italian Bread
4 Slices of Cooked Ham
4 Slices of Cooked Turkey
4 Slices of American Cheese
2 Slices of Gouda Cheese
3 Tbsp Mayonnaise
2 Tbsp Spicy Mustard
Raspberry Jam (for dipping)
Powder Sugar

Batter
1 Egg
1-1/4 C Water
1 tsp Sugar
1-1/2 C Flour
Vegetable Oil (for frying)

1. Mix mayonnaise and mustard and spread on all four slices of bread.
2. In order, place ham, American cheese, turkey, Gouda cheese, ham, American cheese, and turkey on 2 slices of bread. Top with other bread slices.
3. Secure sandwich in corners with toothpicks.
4. Wrap sandwiches in plastic wrap and place in freezer for 15-20 minutes. This will make it easier to batter and fry.

Batter Preparation:

1. Beat together egg and water.
2. Add sugar and flour. Beat batter until smooth.
3. Dip sandwiches in batter covering all sides.
4. Carefully place in hot oil and fry both sides until golden brown.
5. Remove sandwiches from skillet and place on paper towel to cool.
6. Before serving slice sandwiches in half and sprinkle with powder sugar.
7. Serve with Raspberry jam.

Makes 2 sandwiches.

Banana Pancakes

These pancakes are a snap to make and sooo yummy! For thicker pancakes you can add more flour or if you prefer thin just adjust the milk.


3/4 to 1 Banana, diced
2 Tbsp Pine nuts, corsely chopped
1/4 C Maple Syrup
2 Tbsp Butter
1-1/4 C Flour, self-rising
1 Tbsp Sugar
1 C Milk
1 Egg

1. Melt butter in small frying pan. Add bananas, pine nuts, and syrup. Saute until bananas are soft. Set aside.
2. Combine flour and sugar. Add milk and mix well.
3. Slightly beat egg and add to batter. Mix well.
4. Add banana mixture to batter and mix.
5. Pour about 1/4 cup of batter into hot non-stick skillet and cook until golden brown on each side.
6. Serve with butter and your favorite syrup.

Stuffed Peppers

Mix this recipe up a little by using ground beef in place of the top sirloin. You can also use your preferred rice (Spanish or white) in place of the Rice Pilaf.


1 Box Rice Pilaf
4 Bell Peppers (we use a mix of red, green, and yellow peppers)
1 lb. top Sirloin, cut into small pieces
5-6 White Mushrooms, chopped
1 Onion, sweet or red, chopped
1 Tomato, diced
3 Gloves Garlic, minced
1/2 Cheddar Cheese, shredded
1 Pkg Bearnaise Sauce
1 Pkg Green Peppercorn Sauce
3 Tbsp Olive Oil
Ground Black Pepper
Salt
Parmesan Cheese

1. Cook Rice Pilaf according to package and set aside.
2. Prepare green peppercorn sauce according to package. Let cool.
3. Marinade the pieces of top sirloin in green peppercorn sauce for 10 minutes.
4. Strain the marinade from meat.
5. Heat olive oil over medium-high heat in large frying pan.
6. Add onions and mushrooms to frying pan and saute for about 1 minute.
7. Add garlic and saute for an additional minute - stirring frequently.
8. Add meat to vegetables and stir fry on high until meat is lightly brown.
9. Remove from heat.
10. Add Rice Pilaf, Tomatoes and Cheese to vegetable and meat mixture. Stir well and cover until cheese has melted.

Preparation for Bell Peppers

1. Slice tops off peppers, core and remove seeds.
2. Brush outside of peppers with olive oil and season with salt, pepper and Parmesan cheese.
3. Fill peppers with meat and vegetable mixture.
4. Bake in pre-heated 350 degree oven for 35 minutes.
5. While baking, prepare Bearnaise sauce according to package.
6. Before serving peppers sprinkle Parmesan cheese on top and drizzle with Bearnaise sauce.