Monte Cristo Sandwich

Ingredients

1 quart oil for frying, or as needed

2/3 cup water

1 egg

2/3 cup all-purpose flour

1 3/4 teaspoons baking powder

1/2 teaspoon salt

8 slices white bread

4 slices Swiss cheese

4 slices turkey

4 slices ham

1/8 teaspoon ground black pepper

1 tablespoon confectioners' sugar for dusting

Directions

Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.

 

Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.

 

Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

(from Allrecipes.com)

Pancakes or Waffles

4 eggs, separated

4 cups milk

1/2 cup sugar

2/3 cup oil

2 tablespoons baking powder

1 teaspoon salt

2 cups white flour

2 cups wheat flour

Mix, fold in stiff beaten egg white.

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)

1 Cup Wheat Kernels, whole & uncooked

2 Eggs (2 T. powdered eggs 1/4 C. Water)

2 teaspoons Baking Powder

3/4 teaspoons Salt

2 Tablespoons Oil

2 Tablespoons Honey or Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

Applesauce Muffins

2 cups Bisquick

1/4 cup sugar

1 tablespoon cinnamon

1/2 cup applesauce

1/4 cup milk

1 slightly beaten egg

2 tablespoons oil

 

mix Bisquick, sugar, cinnamon together.  add applesauce, milk egg and oil.

 

mini muffins Bake at 400 degrees for 12 minutes.  after cooked, dip muffin top in butter and then in cinnamon sugar

Red Enchilada Sauce

1/3 cup oil

1 tablespoon flour

2-3 tablespoons chili powder

1 can tomato sauce

3 cups water

1 teaspoon garlic powder

 

Mix all ingredients together in a sauce pan. Bring to a boil. Boil for 10 minutes.

Crazy Cake

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

2 cups sugar

4-6 Tablespoons cocoa

2 Tablespoons vinegar

3/4 cups vegetable oil

1-2 teaspoons vanilla

2 cups cold water

Mix dry ingredients.  Add wet ingredients.  don't over mix.  Pour into well greased 9 X 13" pan.  Bake at 375 degrees for 30 min. or until done.

Pumpkin Pancakes

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1.	In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2.	Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Pretzels

1 Tablespoon active dry yeast

1 1/2 cup lukewarm water

2 eggs, beaten

1/2 cup vegetable oil

5 cup flour (approximately)

1/3 cup sugar

1 teaspoon salt

1/4 cup nonfat dry milk (mix with 1 cup flour before adding)

Toppings:

1 egg, beaten

about 2 Tablespoons coarse salt

Preheat oven to 425.

Lightly grease 2 large baking sheets.

In a large bowl, dissolve yeast in lukewarm water.

Blend in 2 eggs and oil.

Add dry ingredients (add flour slowly til texture is right).

Knead about 5 minutes until dough is smooth.

Roll (by hand) pieces of dough into ropes about 1/2 inch indiameter and 18 to 24 inches long.

Form into pretzel shape by making U, twisting ends over eachother twice then folding back down.

Place on prepared baking sheets.

Brush top of pretzels with beaten egg and then sprinkle withcoarse salt.

Bake immediately 10 to 12 minutes until light brown.

Makes 12 to 16 large pretzels.

Simply the BEST Bread

5 cups flour (up to 1 c. of cooked cereal may be substituted for an equal amount of flour)
¼ cup sugar (can substitute with honey or molasses)
½ Tablespoon salt
1- ½ rounded Tablespoons instant yeast
¼ cup oil
2 cups hot tap water (substitute ½ c. applesauce for ½ c. water for a more moist bread especially when making whole wheat)

Mix dry ingredients. Add liquids. Mix for 1 minute and check consistency. If dough is too dry add more water. Dough should be very sticky, like cookie dough. Mix for 5 minutes. (10 minutes for whole wheat) Do not add flour to the dough after it's done mixing.

Spray counter and pans with cooking spray. Spray hands to keep dough from sticking to them while working with the dough. Shape loaves, place in pan and cover with a clean dish towel. Let raise 25 minutes. Bake at 350° for 25 minutes.
Yield 2 loves

Barbecued Chinese Chicken Lettuce Wraps

also known as Chinese Tacos

1 large head iceberg lettuce - cored

2 cups mushrooms, cleaned and chopped small

1-1/2 pounds ground chicken

2 tablespoons vegetable or peanut oil

salt and pepper

3 cloves garlic, chopped

1/2- 1 inch ginger root finely chopped or grated

1 orange, zested

1 red bell pepper - diced or chopped small

1 6-8 ounce tin water chestnuts, drained and chopped small

3 scallions or 6 green onions, sliced or chopped small

3 tablespoons Hoisin sauce (Chinese BBQ sauce in Asian section)

Put lettuce in a bowl and cover with ice water. Place in fridge to crisp and cool. Add oil to pan and heat until HOT. (you want to cook fast and sear in flavor) You can use a wok or a big or skillet.

Add chicken to pan and sear by frying a couple minutes. Add mushrooms and cook for a few more minutes. Add salt and pepper to taste. Add ginger and garlic and cook an additional minute. Grate zest into pan then add red pepper, water chestnuts and scallions or onions and continue cooking and another minute. Add Hoisin sauce and stir to coat evenly. Transfer to a serving dish.

Drain lettuce and place on a plate.

To eat, pile spoonfuls into lettuce leaves (large leaves will need to be ripped into 2 or 3 smaller pieces) and add more Hoisin sauce if you wish. Wrap (as best you can) and eat. You will need napkins, it is messy!

Pepper-Lime Chicken

6 skinless, boneless chicken breast halves

1 teaspoon finely shredded lime peel

1/3 cup lime juice

3 tablespoons cooking oil

1 teaspoon dried thyme or basil, crushed

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon salt

2 cloves garlic, minced

1. Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic. Pour over chicken; seal bag. Marinate in refrigerator for 30 minutes (if you have time a couple hours is better).

2. Preheat broiler. Drain chicken, reserving marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 6 minutes or until light brown.

3. Turn chicken and brush lightly with reserved marinade. Discard any remaining marinade. Broil for 6-8 minutes more or until chicken is no longer pink. If desired, serve with salsa and lime wedges.