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.