Week 8 Recipes

Monte Cristo Sandwiches 

Yields: 6 Servings

Ingredients

4 large Egg
1/4 cup Heavy cream
2 teaspoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Dry mustard
1/8 teaspoon Cayenne
6 tablespoon Strawberry jam
2 tablespoon Dijon mustard
12 slices White bread, lightly toasted
18 slices Swiss or gruyere cheese
12 slices Turkey
12 slices Ham
3 tablespoon Oil
Confectioners Sugar

  
Instructions
1. Preheat oven to 450. Whisk eggs, cream, sugar, salt, dry mustard, and cayenne in shallow dish until combined. Stir jam and dijon mustard together in small bowl.
2. Spread 1 tsp jam mixture on on side of each slice of toast. Layer slices of cheese, ham and turkey on 6 slices of toast. Repeat with 2nd layer. Top with remaining toast. Lightly press down on sandwiches.
3. Pour oil into rimmed baking sheet and heat in oven until just smoking, 7 mins. Coat each sandwich with egg mixture and transfer to large plate. Transfer sandwiches to preheated baking sheet and bake until golden brown on both sides, 4-5 mins per side, using spatula to flip. Serve immediately with remaining jam mixture and sprinkling with confectioners' sugar.
Source:  Cook's Country

Orange Pork serve with rice and stir fry vegetables

Yields: 4 Servings

Ingredients

1 tablespoon vegetable oil
1 pound boneless pork chops
2/3 cup orange juice
1/4 cup soy sauce
1 1/2 tablespoons white sugar
2 teaspoons water
1 teaspoon cornstarch

  
Instructions
Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.
Source:  allrecipes.com

Peanutty Noodles

Yields: 6 Servings

Ingredients

2 Carrot julienned
1 tablespoon Vegetable oil
2 teaspoon Ginger grated
3 large Garlic clove pressed
1 cup Chicken broth
1/2 cup Peanut butter
1/4 cup Soy sauce
3 tablespoon Rice vinegar
1 teaspoon Chili garlic sauce
1/4 teaspoon Salt
Cooking spray
2 cups Red bell pepper strips
1 pound Snow peas
1 pound Linguine cooked
1/2 cup Cilantro chopped

  
Instructions
Juilenne the carrots and set aside. Heat 1 teaspoon oil in small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and next 5 ingredients (broth through salt), stir until well blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature. Source:  A friend

Oven Fried Garlic Chicken with herbed butter new potatoes and steamed greens

Yields: 6 Servings

Ingredients
2/3 cup Bread crumbs
2/3 cup Parmesan
1/4 cup Parsley minced
1/4 teaspoon Salt
1/8 teaspoon Pepper
5 tablespoon Butter
3 large Garlic clove minced
3 lb Chicken cut up
 
Instructions
1. Preheat oven to 350. In a shallow bowl, blend together bread crumbs, parm. cheese, parsely , salt and pepper.
2. In a small saucepan, heat butter and garlic over low heat until butter melts. Remove from heat. Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat.
3. Place chicken skin side up on a large foil lined baking sheet. Mix together any remaning crumb mixture and butter and sprinkle over chicken. Bake 1 hour.
Source:  Unknown 

Cochilla Chowder

Yields: 4 Servings

Ingredients

1 (28 oz.) can pork and beans
1 (24 oz.) jar salsa
1 lb. smoked sausage sliced
2 c. crushed tortilla chips
1 c. shredded Cheddar cheese

 
Instructions
Heat together the pork and beans, salsa and smoked sausage. Sprinkle each serving with some of the crushed tortilla chips and cheese.

Source:  unknown