Monte Cristo Sandwich

I had my first Monte Cristo Sandwich in Logan, Utah at the Bluebird restaurant this summer and loved it. Matt wished he had ordered the same thing. There are different variations but typically it's a ham, turkey, and swiss sandwhich on French bread that is dipped in batter like french toast. Then it's either pan fried or deep fried. After it's sprinkled in powdered sugar and served with jam. I didn't use the powdered sugar or jam this time. I also pan fried my sandwiches but I've included a second recipe for deep fried that I hope to try sometime.

Monte Cristo Sandwich

· 8 slices french bread
· butter
· 8 slices ham
· 8 slices turkey
· 8 slices Swiss cheese
· a little mustard and mayonnaise, if desired
· 3 eggs
· 1/3 cup milk
· 1/8 teaspoon salt

Preparation:
For each sandwich use 2 slices of bread. Butter one side of bread first, then cover with a slice of ham and a slice of turkey and top with 2 thin slices of cheese. Then place another slice of ham and another slice of turkey on top of the cheese. Butter the other slice of bread and spread mustard and mayonnaise if desired. Press sandwhich slightly and secure with toothpicks.

Beat eggs with milk and salt. Dip sandwich's into the egg mixture and fry on a hot skillet or griddle in butter or margarine. Brown on all sides, adding more butter when necessary. Remove toothpicks before serving. Makes 4 sandwiches.

Monte Cristo Sandwich
Disneylands Blue Bayou

Make Sauce cool [assemble sandwhich]

Currant Jelly Sauce

2/3 c. currant jelly

1 TB water

1 TB half and half

Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.

Batter

2/3 c. water

1 small egg

1/2 t. salt

1/8 t. white pepper

few drops yellow food coloring

2/3 c. all-purpose flour

1 3/4 t. baking powder

Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.

Sandwiches

8 slices white bread

4 slices turkey (1 oz. each)

4 slices swiss cheese

4 slices Pullman ham

Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.

Final Preparation:

soybean or vegetable oil for frying

Confectioners' sugar

currant jelly sauce

Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners' sugar. Serve with currant jelly sauce.

Zucchini Chocolate Chip Cookies

I don't have a garden but my relatives are always looking to get rid of zucchini and so I was excited to use the zucchini I had in this recipe. They were very moist and with the cinnamon and nutmeg they taste a lot like pumkin chocolate chip bread.

Zucchini Chocolate Chip Cookies
From Sweets By Sarah

Makes 2 dozen cookies

1 egg, beaten

1/2 c butter, softened

1/2 c brown sugar

1/3 c honey

1 T vanilla extract

Combine in large bowl.

1 c white flour

1 c whole wheat flour

1/2 t baking soda

1/4 t salt

1/4 t cinnamon

1/4 t nutmeg

Combine in a separate, small bowl and blend into liquid mixture.

1 c finely shredded zucchini

12 oz chocolate chips

Stir these ingredients into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350 degrees, 10 to 15 minutes.

Dutch Oven Recipes

I've been slacking on posting new recipes. I didn't take pictures but thought I would post the dutch oven recipes that we used at girls camp. I love dutch oven cooking especially when camping.

Dutch Oven Lasagna
This is my favorite meal to make in a dutch oven!

• 1 1/2 lb. lean ground beef
• 23 oz. spaghetti sauce
• 9 oz. shredded mozzarella cheese
• 3 eggs
• 2 1/4 c. cottage or ricotta cheese
• 1/4 c. grated parmesan cheese
• 13 lasagna noodles
• 1 1/2 t. oregano
• 3/4 c. hot water

Preheat dutch oven (DO). Brown beef in DO. When done remove beef to a large mixing bowl. Add spaghetti sauce to beef and mix well. In another bowl mix the ricotta cheese, parmesan and mozzarella cheese (reserve some of the mozzarella cheese for on top), add eggs and oregano and mix well.

Place the layers in the oven in the following order: Cover the bottom of the DO with sauce to prevent from burning. Layer four lasagna noodles into the bottom of the oven (you may need to break some to fit). Spread about 1/3 of the meat and sauce mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Break up 5 noodles and place over the top of the mixture in DO. Spread 1/2 the remaining meat/sauce mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Break up remaining noodles and place over the cheese mixture. Spread the remaining meat/sauce mixture over the noodles. Pour hot water all around the edges of the DO. Sprinkle remaining mozzarella cheese on top. Place lid on oven and bake for 1 hour or until done. Check frequently. (12 charcoal briquettes on the top and 12 on the bottom)

My Changes:

• I love cheese so I use a lot more mozzarella cheese than it calls for.
• I cook the ground beef at home and freeze it.
• I don't mix the sauce and meat, I just sprinkle the meat on top of the sauce as I'm layering. Less dishes to do.
• I don't think the water needs to be hot and I've even forgotten to add water before and it turns out great. Just be sure to add enough sauce.
• I usually use 2-3 lbs. ground beef, at least double the sauce (noodles are raw and soak up a lot of it and I don't want it to burn especially if you don't add water), and I use depending on the size of DO more noodles than 13.
• I wrap the underside of the DO lid with tinfoil to prevent the cheese on top from burning.
  
• It's a hard recipe to mess up so you can alter it to your liking. It's quick and easy to put together and this is the only way I make homemade lasagna.

Dutch Oven Enchilada Pie
This was a new recipe I tried. It tasted really good and was like a mexican lasagna.

• 2 lbs. ground beef
• onions to taste
• 1 can tomato soup
• 1 20oz. can red enchilada sauce
• 1 can sliced olives (optional)
  
• 1 c. water
• 12 flour tortillas
• 2 c. shredded cheddar and/or mozzarella cheese

In DO brown beef, add salt and pepper. Add onions and drain off drippings. Add soup, enchilada sauce and water and simmer for 5 minutes. Spoon 3/4 of meat/soup mixture into a medium bowl. Place 4 ripped tortillas over mixture remaining in dutch oven. Alternate meat, cheese and tortillas in 3 layers. Top with foil. Place lid on DO and simmer (or use 10-12 coals on top and bottom) and check until done. Serves 8-10 people.

My Changes:

• I again brown the ground beef at home and I add some dried onions while it's cooking.
  
• I don't heat everything up in the DO. I just mix all the soup, sauce and water in a bowl cold.
• You could also use corn tortillas instead of flour or chicken instead of ground beef. I think I'll try a chicken version next time.

Dutch Oven Potatoes and Onions
I first had this at a bishopric dinner in our last ward and have made it several times. It's meant to be a side but I like having this as the main dish and people can add sour cream, etc. to make it like a baked potato.

• 1 lb. bacon cut up into pieces
• 14 potatoes
• 5 onions
• 1 c. water

Peel and slice potatoes in 1/4 inch slices. Set aside. Fry cut bacon in bottom of DO. Drain off all but about 1/4 c. bacon grease. Add potatoes and onions and stir to coat with the bacon grease. Pour in the water and season with salt and pepper. Bake for about 1 hour at 350 or use about 14 coals on the bottom and 6-8 coals on the top. Check regularly and stir carefully if needed every 20 minutes.

The last 20 minutes of cooking add 2 c. mild cheddar cheese and 1/2 c. green onions. (optional)
My Changes:

• I add dry onions to the bacon and let it cook for a minute before adding the potatoes.
• Of course, I add more cheese.