ok, some facebook friends said they were interested in a few recipes, so here’s an attempt, with the forewarning that i’m not such a whippy cook & i already know this so be nice w any comments ;).  With that premise, pls feel free to add your own fav recipe in a comment for our enjoyment  🙂

monte cristo: tweaked from rachel ray (this is fun w the kids)

ingredients:  ham, turkey, salami, swiss, porous sandwich bread, eggs, milk, butter & jam [quantities based on sandwich(es) per person]

cooking:  pre-heat oven to 350 & heat a large skillet & melt butter in it;  mix eggs & milk together in a large (wide bowl) & dip bread in to soak, both sides.  you’re making french toast.  put saturated bread into heated skillet & flip when toasted.  do this to all of your bread, then put jam on 1 side of the french toast, then load w turkey, ham, salami & swiss.  slap on the top piece of french toast & bake in the oven for about 10min to melt chese. voilah – monte cristos.  i’ve tried to make the sandwiches at the same time as making the french toast, but i never got the inside of the sandwich cooked all the way through w/out putting them in the over.  any suggestions?

posole’ (mexican stew): serves 2-4 as a full meal

ingredients:  4 pork chops (boneless is the easiest), 1 tspn canola oil a large can of hominy, regular can of tomatoes, small can of diced green chilis, 1 chopped onion, 2 cloves garlic, teaspoon each of cumin & oregano, salt & pepper to taste.  add jalepeno for some kick

cooking:  in a dutch oven or large skillet brown pork chops in canola oil & season, set aside;  brown onions & garlic in the skillet then add hominy, tomatoes, green chilis, cumin, oregano & salt & pepper (and jalepenos).  chop up pork chops & add to the skillet. simmer.  the longer it simmers, the deeper / better the flavor.  if you try to freeze this, the hominy gets mushy.