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    Monte Cristo Sandwich Blue Bayou

    List of Ingredients

    Make Sauce cool [assemble sandwhich]

    Currant Jelly Sauce
    2/3 c. currant jelly
    1 TB water
    1 TB half and half
    Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.

    2/3 c. water
    1 small egg
    1/2 t. salt
    1/8 t. white pepper
    few drops yellow food coloring
    2/3 c. all-purpose flour
    1 3/4 t. baking powder
    Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.

    8 slices white bread
    4 slices turkey (1 oz. each)
    4 slices swiss cheese
    4 slices Pullman ham
    Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.
    Final Preparation:
    soybean or vegetable oil for frying
    Confectioners' sugar
    currant jelly sauce


    Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners' sugar. Serve with currant jelly sauce.




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