Cuban Midnight Sandwich

PREP 20 mins COOK 5 mins READY IN 25 mins 4 sandwiches

 Ingredients

1 cup mayonnaise

5 tablespoons Italian dressing
4 hoagie rolls, split lengthwise
4 tablespoons prepared mustard
1/2 pound thinly sliced deli turkey meat
1/2 pound thinly sliced cooked ham
 1/2 pound thinly sliced Swiss cheese
1 cup dill pickle slices
 1/2 cup olive oil

 Directions

1. In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.

2. Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.

This very good.  One sandwich was enough for me!!

Old Fashioned Rice Pudding

PREP 10 mins COOK 1 hr READY IN 1 hr10 mins 6 servings

Ingredients

3 1/2 cups milk

1/2 cup uncooked long grain rice
1/3 cup sugar
1/2 teaspoon salt
1/2 cup raisins
1 teaspoon vanilla extract
Ground cinnamon

 Directions

1. In a saucepan, combine milk, rice, sugar and salt if desired; bring to a boil over medium heat, stirring constantly. Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 325 degrees F for 45 minutes, stirring every 15 minutes. Add raisins and vanilla; cover and bake for 15 minutes. Sprinkle with cinnamon if desired. Serve warm or chilled. Store in the refrigerator.

This was good but, I wish that I made it in a bigger dish.  It made a mess in my oven!!! L know I will have to use the self-cleaning this summer L

Plum-Glazed Cornish Game Hens

PREP 10 mins COOK 8 hrs READY IN 8 hrs10 6 servings

Ingredients

3 (1 1/2 pound) Cornish game hens

1/2 teaspoon crushed red pepper flakes
3/4 cup plum jam
1 (1.25 ounce) envelope dry onion soup mix
2 kiwifruit, peeled and sliced, for garnish

 Directions

1. Place the game hens in a slow cooker. Sprinkle with red pepper flakes.

2. Mix the plum jam and onion soup mix together in a bowl until well blended. Remove 1/4 cup of the jam mixture and refrigerate until needed. Brush the remaining jam mixture over the hens.

3. Set the slow cooker on Low for 7 hours. Brush the reserved glaze over the hens. Cook on Low 1 hour more. Place hens on serving plates and garnish with kiwifruit slices.

Did not use the Kiwifruit.  It was very good!!  We each had a bird and used the third one for sandwiches. 

Had a surprise on Friday my brother showed up!!!  We had a nice visit!!!
Dan is doing better not hurting so much!!!
I had last weekend off!!!  Three days with my Husband!!! Sweet!!!  Schedule is slowly picking up. 
Mom seems to be doing better.  Working hard on her projects and planning new ones!!! Yes, so glad that she is trying to carry on!!

Creamy Potato Pork Chop Bake

PREP 15 mins COOK 45 mins READY IN 1 hr 6 servings

Ingredients

1 tablespoon vegetable oil
6 pork chops
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
Salt and pepper to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 cups French-fried onions, divided

Directions

1. Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling.

2. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

3. In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9x13 inch baking dish. Arrange pork chops over potato mixture.

4. Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 145 degrees F (63 degrees C). Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.

I did not brown the chops.  I was afraid that they would get over done.  No they did not have that rich brown color, but, boy were they moist.  They were great the next day!!!

Breakfast Pizza

6 to 8 servings

Ingredients

1 (8 ounce) can refrigerated crescent rolls

1 pound bulk pork sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
 1/4 cup grated Parmesan cheese

Directions

1. Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly.

2. Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese.

3. Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.

This was really good.  I think that next time though, I would cook this in a 9 inch pie plate.  We did it on a cookie sheet and the egg ran.