MONTE CRISTO SANDWICHES

3 slices of bread per sandwich per person*
butter 
1/2- 1 lb. Virginia baked ham, chipped or thinly-sliced 
1/2- 1 lb. peppered turkey breast, chipped or thinly-sliced 
1 lb. thinly-sliced Swiss cheese 
mustard and mayonnaise, if desired 
3 eggs 
1/3 c. milk 
1/4 tsp. salt

Preheat oven to 200 degrees. For each sandwich use 3 slices of bread. Assemble the sandwiches as follows: Take a slice of bread, and top with desired amount of ham and Swiss. Take another piece of bread, and add mayonnaise or mustard to the side that will face the ham/cheese, if desired. Lay on top of the first layer, then add desired amount of turkey and Swiss. Top sandwich with the third slice of bread, adding mustard/mayonnaise again to the side facing the meat and cheese if desired. Heat a large, nonstick skillet or flat griddle over medium-high heat. Melt about 1/2 Tbsp. butter and swirl to coat pan. (Add more butter as needed). Beat the eggs, milk, and salt together in a large, flat-bottomed bowl (or and 8x8 inch pan, if preferred). Carefully lifting the sandwiches, dip as many sandwiches as you can fit into the pan into the egg mix, coating both sides as you would for French toast. Fry until sandwich is browned, making sure the heat isn't too high, because you also want the sandwich to warm and melt the cheese. Place on a dish or pan in oven to keep warm while you fry the remaining sandwiches. Repeat procedure until all are fried, cut in half corner-to-corner, and serve immediately. *Use whatever bread you prefer: white, rye, whole wheat, etc. All make a good sandwich! 

1/2 tablespoon olive oil
1 medium onion, chopped very fine
2 cloves garlic, chopped fine
1 lb. boneless chicken breast
6 cups chicken broth
1 tablespoon soy sauce
1 teaspoon dried thyme leaf
1 teaspoon salt
1/2 cup Parmesan cheese
1-1/2 cups carrots, chopped small
1/2 cup chopped celery
3/4 cup wild rice
1/2 cup half-and-half


Coat the bottom of the crockpot with oil. Add the onions to the crockpot followed by the chicken pieces. Stir in everything else with the exception of the half-and-half and Parmesan cheese. Cook on high for 3 hours or low for 6 hours. Remove chicken and shred with two forks and put back into the crockpot. Add the half-and-half and Parmesan cheese. Cook for an additional 15 minutes.

Suggested Side: Dinner Rolls

GINGER CHOPS

2 large onions, sliced
4-6 boneless pork chops, trimmed of fat
3 Tbsp. brown sugar, firmly packed
2 Tbsp. ketchup
2 Tbsp. flour
1 1/4 c. ginger ale
salt and pepper to taste

Preheat oven to 350 degrees. In a large ovenproof casserole or a Dutch oven, place the sliced onions. Place the pork chops over the onions, and sprinkle with brown sugar.  In a small bowl, blend the ketchup with flour to form a paste, then add the ginger ale and stir well. (It will get foamy). Pour the mix over the pork chops and sprinkle with salt and pepper. Bake uncovered, for about 1 1/4 hours, or until chops are tender. Serve immediately.

ROTINI  WITH RICOTTA CHEESE AND TOMATO PASTA

1 lb. box Rotini 
1 15 oz. container fresh ricotta
1 28 oz. can crushed tomatoes
1 medium onion, chopped
3 cloves garlic, crushed
1 Tbsp. tomato paste
2 Tbsp. freshly grated parmesan cheese
1 Tbsp. olive oil
1 tsp. dried basil
salt & pepper

Start pasta according to directions. In a large skillet, sauté garlic and onion in olive oil until soft and transparent. Add the ricotta cheese to the pan and stir through the onions and garlic well. Salt & pepper to taste. Add parmesan cheese, basil, salt and pepper stir again. Add crushed tomatoes and tomato paste mix well and let simmer gently for 10 minutes.

Slice Italian bread into 1" slices. Spread butter over each slice and sprinkle with garlic salt and parmesan cheese. Broil under broiler until lightly browned.

1-1/2 lbs. of fresh tilapia fillets, or other firm white fish of choice
1 package corn Tortillas 
2 cups shredded Monterey Jack cheese
Shredded lettuce

Marinade:
juice from 2 limes
4 Tbsp. canola oil (divided)
2 tsp. minced garlic (jarred in water)
1 tsp. ground cumin 
1 tsp. ground coriander 
1/2 teaspoon paprika

Sour Cream Sauce:
1 cup sour cream
3/4 cup mayonnaise
1/2 Tbsp. milk
lime juice 
dash of salt

In a glass dish, combine juice of 2  limes (reserve a little lime for the sauce), 2 Tbsp. oil, cumin, coriander, paprika; stir well. Add fish to lime marinade and refrigerate for 25 minutes, flipping fish once during marinade time. 

In a large nonstick skillet, heat oil until hot before adding the fish.  Add the fish, reduce heat and sauté for 4-6 minutes per side or until fish flakes easily with a fork.  Lightly salt each side of fish while cooking.

Meanwhile, combine the sour cream, mayonnaise, milk, dash of salt, and leftover lime juice. Place a spoonful of fish on each tortilla. Top each with shredded lettuce, cheese and sour cream sauce; fold over. 

SEASONED RICE & BLACK BEANS

1 cup of enriched white rice
1 small onion, diced
1 Tbsp. olive oil
1 (14-1/2 oz.) can chicken broth
1/4 cup water
1 (15 oz.) can Bush's Seasoned black beans (drained)
1/2 teaspoon Creole Seasoning

In a medium-sized sauce pan, sauté onion in olive oil for about 1 minute.  Add rice and sauté for an additional minute  Add chicken broth, water and Creole seasoning, stir to combine.  Add black beans, stirring again to combine.  Bring to a light boil; reduce heat, cover and simmer for 20 minutes.  Remove from heat and mix lightly before serving.

Suggested Sides: Seasoned rice with black beans

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BEANIE'S BEST MEATLOAF

4 eggs
1/2 c. dried bread crumbs
6 Tbsp. grated Parmesan cheese
3 Tbsp. olive oil
1 Tbsp. dried parsley
1/2 tsp. minced garlic in water
1 tsp. salt 
1 tsp. pepper
2 lbs. lean ground beef
8 oz. can tomato sauce

Preheat oven to 350 degrees. In a large bowl, combine all ingredients except the beef and tomato sauce. Stir well to combine. Add the beef, and mix thoroughly. Form into 2 meatloaves. Spray a broiler pan* with nonstick cooking spray, and place meatloaves on the pan. Pour tomato sauce over the tops, spreading down the sides with a spoon. Bake for about 1 hour, or until no longer pink in the middle.  *You can place the meatloaves in a loaf pans if you prefer, but we like getting it out of the grease that cooks out. 

Suggested Sides: Mashed Potatoes and Buttered Petite Peas

Allow the cookie dough to come to room temperature. Lightly spray a 9x13x2 inch baking pan with nonstick cooking spray. Spread the cookie dough into the bottom of the pan. Don't worry if there are a few gaps in the dough or if it doesn't come to the edge of the pan- it will fill in as it bakes. Place in oven and bake according to manufacturer's directions. Bake for at least 11 minutes, keeping your eye on it and removing when cookie is lightly browned. Cool completely. Let the ice cream soften slightly, then spread over the cookie crust. Freeze until set. 
Read the directions on softening the Magic Shell topping, and drizzle the chocolate over the top of the ice cream- using as much as desired. Just remember that it may be a bit difficult to cut if the chocolate is too applied too heavy. Place back in freezer until ready to eat. Remove from freezer about 5 minutes before serving. Cut into squares, and top with a dollop of whipped topping. Serve immediately. Keep any leftovers refrigerated.