HAM AND MOZZARELLA CHEESE SANDWICH

Ingredients:

12 thin slices white bread
1 teaspoon finely chopped oregano leaves
1/3 cup soft butter
6 slices sweet ham
6 slices mozzarella cheese

Procedure:

Trim crusts from bread.
Mix oregano with butter and spread on one side of each bread slice.
Cut 6 slices mozzarella cheese large enough to cover bread and place one on buttered side of each 6 slices. Add ham.
Put on non stick pan over medium low heat until cheese melts, if desired.

COCO-CHOCO BUTTERSCOTCH BARS

Ingredients:

1 pkg Butterscotch Brownie Mix
½ cup butter
2 eggs
2 tsps vanilla
½ cup desiccated coconut
½ cup semisweet chocolate chips
½ cup cashew nuts, chopped

Procedure:
Preheat oven to 350 degrees Fahrenheit.
Grease one 12x8x2 inch pan and set aside.
In a bowl, stir together brownie mix, butter, egg, vanilla and desiccated coconut until blended.
Add chocolate chips and nuts in batter mixture.
Mix well. Put mixture in a pan.
Bake for 30 minutes or until done.
Cool. Cut into bars.

TENDERLOIN WITH PEPPERCORN CREAM

Ingredients:
1 tbsp olive oil
2 (6oz) pcs beef tenderloin
Salt and pepper
¼ cup brandy
1 clove large garlic, minced
1 tsp crushed peppercorn
½ tsp dried oregano
1/8 tsp salt
2/3 cup whipping cream
1-1/2 tbsps sour cream
Fresh oregano sprigs for garnish


Procedure:

Heat olive oil in skillet.
Sprinkle tenderloin steak with salt and pepper.
Sear steaks on both sides: Remove from skillet and place on rack in broiler pan.
Broil 5 ½ inches from heat for 5 to 7 minutes on each side.
Add brandy to drippings in skillet; bring to a boil and deglaze pan by scraping particles that cling to bottom.
Add garlic, peppercorn, oregano and salt; cook for 1 minute.
Add whipping cream; bring to a boil and cook for 6 to 7 minutes or until sauce is reduced by half.
Remove from heat; whisk in sour cream and spoon sauce over steak.
Garnish with oregano sprigs if desired.

TENDERLOIN WITH PEPPERCORN CREAM

Ingredients:
1 tbsp olive oil
2 (6oz) pcs beef tenderloin
Salt and pepper
¼ cup brandy
1 clove large garlic, minced
1 tsp crushed peppercorn
½ tsp dried oregano
1/8 tsp salt
2/3 cup whipping cream
1-1/2 tbsps sour cream
Fresh oregano sprigs for garnish


Procedure:

Heat olive oil in skillet.
Sprinkle tenderloin steak with salt and pepper.
Sear steaks on both sides: Remove from skillet and place on rack in broiler pan.
Broil 5 ½ inches from heat for 5 to 7 minutes on each side.
Add brandy to drippings in skillet; bring to a boil and deglaze pan by scraping particles that cling to bottom.
Add garlic, peppercorn, oregano and salt; cook for 1 minute.
Add whipping cream; bring to a boil and cook for 6 to 7 minutes or until sauce is reduced by half.
Remove from heat; whisk in sour cream and spoon sauce over steak.
Garnish with oregano sprigs if desired.

BAKED MACARONI

Ingredients:

1 (7oz) pack elbow macaroni
2 tbsps butter
2 tbsps flour
1 tsp dry mustard
1 tsp salt
2-1/2 cups milk
2 cups shredded cheddar cheese


Procedure:

Cook macaroni al dente. Drain and set aside.
Preheat oven to 375 degrees Fahrenheit.
In a medium saucepan, melt butter; stir in flour, mustard and salt.
Gradually stir in milk. Cook and stir until mixture thickens slightly.
(Mixture should coat spoon)
Remove from heat. Add 1-1/2 cups cheese; stir until melted.
Stir in cooked macaroni. Turn into greased 1-1/2 quart shallow baking dish.
Top with remaining cheese.
Bake for 20 to 25 minutes or until bubbly.

MANGO TARTS

Ingredients:

400 gms sugar dough
350 gms pastry cream with kirsch (dry brandy)
100 gms bittersweet chocolate
2 pcs ripe mango
200 gms clear gelatin
1 tbsp lemon extract
6 pcs red cherry

Procedure:
Prepare sugar dough in tart molds.
Add pastry cream with kirsch and bittersweet chocolate.
Top with mango and glaze with gelatin and lemon extract.
Decorate with cherry.

SIZZLING T-BONE STEAK

Ingredients:

1 pc T-bone steak, grilled

Sauce:
1 tbsp nonfat butter
1 tbsp minced garlic
1 tbsp chopped onion
1/2 can cream of mushroom
salt and pepper

Procedure:

Grill steak.
Prepare sauce: Melt butter and saute garlic and onion.
Add cream of mushroom and season with salt and pepper.
Serve with buttered veggies.

LUNCHEON MEAT NUGGETS

Ingredients:

1 (340g) pkg luncheon meat, sliced into 1/2 "strips
3/4 cup all purpose flour
1 egg, beaten
1 cup breadcrumbs
oil for deep frying
ketchup
atchara or coleslaw

Procedure:

Coat luncheon meat slices with all purpose flour.
Dip in beaten egg, roll in bread crumbs and deep fry until golden brown.
Serve with ketchup, atchara or coleslaw.

PRAWNS IN SESAME SEEDS

Ingredients:

6 pcs king prawns
cooking oil for deep frying
1 teaspoon sesame seeds
red pepper
2 cloves minced garlic
pinch of salt

Procedure:

Deep fry prawn in hot oil then remove from pan.
In a separate pan, saute sesame seeds, pepper and garlic; add salt to taste.
Add fried prawn. Serve while hot.

CHEESY BAKED LOBSTER

Ingredients:

1 lobster
20 grams grated cheese
20 grams melted butter
Salt & pepper

Procedure:

Debone lobster and cut on middle.
Rinse. Pour grated cheese and butter on top of lobster.
Bake until golden brown.
Season with salt and pepper. Serve hot.

FRUITCAKE BARS

Ingredients:

1/2 cup raisins
1/2 cup glazed fruits
1 cup rum
1 (200g) Butter Cake mix
4 tbsps butter
2 eggs
1/2 cup water

Procedure:

Soak raisins and glazed fruits in rum.
Mix butter cake in butter, egg and water.
Stir until smooth.
Drain soaked fruits and add to batter.
Steam over tray half filled with water.
Let cool and cut into bars.

SOUR CREAM MUFFINS

Ingredients:

1-3/4 cups sifted all purpose flour
2 tsps baking powder
1/4 tsp salt
3 tbsps sugar
1/2 tsp baking soda
1 egg
1-1/2 cups sour cream

Procedure:

Preheat oven to 425 degrees fahrenheit.
Grease 12-cup muffin pan.
Sift dry ingredients together into mixing bowl.
Beat egg until foamy; add sour cream and mix well.
Stir into dry ingredients until just mixed.
Pour batter into muffin pan.
Bake for 20 minutes or until done.