Easy Fajitas

Ingredients

1 1/4 lbs. boneless, skinless, chicken tenders
1 Tbs. dry fajitas seasoning
1/2 tsp. chili powder
1 Tbs. oil, preferably canola
1 sm. onion, thinly sliced
1 red or orange pepper, sliced lenghtwise into 1/2"
   strips
1 (8") flour tortillas, warmed
Salsa, guacamole, sour cream, & frsh cilantro, optional

Procedure

In plastic bag toss chicken with seasoning and chili powder.
In nonstick skillet heat oil over high heat.
Add chicken, cook til browned, 6- minutes, remove.
Coat skillet with cooking spray, cook onion, and peppers , 4- minutes.
Divide chicken and vegies between tortillas, roll-up.

Serving Information

• Serves: 4

MINATURE REUBENS

Ingredients

8 oz Loaf party rye-bread slices
    1/4 c  Mayonnaise
      1 tb Chil sauce
    1/2 ts Prepared horseradish
    1/2 sm Green pepper, minced
    1/4 lb Thinly sliced corned beef
      8 oz Sauerkraut, drained
      8 oz Slice swiss cheese

Procedure

Preheat oven to 350oF.  Arrange bread slices on large cookie sheet. Bake 5
  minutes or until lightly browned on one siode.  Remove cookie sheet oven.
 
  Meanwhile, in small bowl, stir mayonnaise, chil sauce, horseradish, and
  green pepper until blended.  (Could substitute 1,000 Island dressing).
 
  With knife, spread some mayonnaise mixture on toasted side of each bread
  slice.  Top each slice with some corned beef, sauerkraut, then cheese,
  cutting corned beef and cheese slices to fit.  Bake about 10 minutes or
  until cheese is melted.  Serve immediately. Makes about 3 dozen canapes

Monte Cristo Sandwiches

Ingredients

3 eggs, lightly beaten

4 (1/2"-thick) slices bread fron crusty round loaf....

                       thick regular bread works too

3 Tbs. mayonaise

3 Tbs. mustard

4 slices Swixx cheese, 4 oz.

4 oz. deli sliced turkey

4 oz. deli sliced imported ham

2 Tbs. butter

Procedure

pour eggs into a jelly roll pan. Place bread into eggs; let stand 5 minutes.

Combine mayo andmustard.

Spread over bread.

place 1 slice of cheese on each of 2 slices of bread...tops each with half Turkey then cheese slice again then top each with half the ham, then remaining bread slice egg soaked side up.

I n skillet melt butter over medium-high heat.

Cook sandwhiches until golden brown 3-4 minutes per side.

>>Makes 2 Sandwiches or 4 samll one when cut in half.......

OPEN FACED REUBEN SANDWICHES

Ingredients

14 sl Dark rye bread, toasted
           Prepared mustard
     1 cn 16 oz sauerkraut,drained
           -and chopped
      5 oz Sliced corned beef, finely
           -chopped
      2 c  Shredded lofat swiss cheese
           (8 oz)
    1/2 c  Lofat mayonaisse or salad
           -dressing

Procedure

1.  Heat oven to 375F. Spread toast lightly with mustard; place on
  ungreased cookie sheet.
 
  2.  Mix sauerkraut, corned beef, cheese and mayonaisse. Spread about 1/3
  cup sauerkraut mixture on each toast slice.
 
  3.  Bake about 10 minutes or until sauerkraut mixture is hot and cheese is
  melted. Cut sandwiches in halves

Monte Cristo Sandwiches

• 4 tablespoons unsalted butter, softened
• 8 slices firm-textured sliced bread, white or whole wheat
• Dijon mustard
• 6 ounces sliced smoked ham, such as Black Forest or Westphalian
• 6 ounces sliced Swiss cheese
• 6 ounces sliced roasted turkey breast
• For the batter:
• 4 large eggs
• 1/2 cup milk
• Salt to taste
• Cayenne pepper
• Gherkins for serving

1. Put a griddle or 2 medium skillets over moderate heat. Melt the 4 tablespoons butter on the griddle or divide it between the skillets. Heat until the foams subsides.
2. Meanwhile, spread one side of each slice of bread with some of the mustard. Top 4 of the slices with some of the ham, cheese, and turkey. Top each with 1 slice of the remaining bread, pressing down to form 4 compact sandwiches.
3. Make the batter: In a shallow bowl, whisk 4 large eggs with the 1/2 cup milk and salt and cayenne pepper to taste.
4. Dip each sandwich on both sides into the batter, coating it well.
5. When the foam from the butter on the griddle or in the skillets subsides, add the sandwiches to each hot surface. Cook for 4 minutes, turn with a metal spatula, and cook 4 minutes more, or until golden brown. (Use the back of the spatula to press each sandwich down as a way of melting the cheese.)