Monte Cristo Sandwiches

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John and I went to Disneyland on our honeymoon.  Additionally, my birthday fell on one of the days we were at the park.  So even though The Blue Bayou was booked, they got us in. . . right on the shore to the Pirates of the Caribbean ride.  It was quite the memorable experience.  And we will never forget how delicious their Monte Cristo Sandwich was.  This recipe is delicious, too, but isn't battered and deep fried like the Blue Bayou's.  Oh, so good, though.

{What you need}

8 slices French bread

1 pound cooked ham, thinly sliced

8 ounces Swiss cheese, sliced

2 eggs

3/4 cup milk

1/4 cup butter

1/4 cup olive oil

powdered sugar (optional)

Raspberry jam (optional)

Top 4 slices of bread with ham, Swiss cheese, and another slice of bread.  Beat eggs, add milk, dip tops and bottoms of sandwiches into egg mixture.  Heat oil and butter in frying pan over medium heat.  Fry sandwiches until golden on each side.  Be patient, don't take them out prematurely.  Keep in a 200 degree heated oven until ready to serve.  If desired, sprinkle lightly with powdered sugar and serve with jam.  Such a good combo of savory and sweet!!

from The Essential Mormon Cookbook

Emily's Pork Tenderloin

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Hello nummies fans!  It has been far too long since I've posted a recipe, but I'd say I have a pretty good excuse.... Welcome to Sweet Baby James!

born 7-27-2011

7 lbs. 6 oz.

19.5 inches

We have been having a great time, but there hasn't been much cooking going on around these parts.  People have been incredibly generous, though, and have provided us with delicious meals for the past few weeks.  My cousin, Emily, brought us this incredible pork dish {in addition to staying for several hours and cleaning my entire apartment} and mentioned that the recipe was in my Favorites cookbook {called Aunt Amy's Delicious Pork Tenderloin}.  John and I were flipping out over how delicious it was, so I looked the recipe up in my cookbook and am now adding it to our personal favs.  Thanks, Em, for everything!!

{What you need}

2 to 3 pork tenderloins

8 oz {or 50 oz, if you're a mushroom lover like us} sliced fresh mushrooms

for marinade:

1 1/4 cups vegetable oil

3/4 cup soy sauce

1/4 cup Worcestershire sauce

2 tablespoons dry mustard

1 tablespoon pepper

1/2 cup red wine vinegar

1 1/2 tablespoons parsley

1/3 cup lemon juice

2 cloves garlic, minced  

Blend the marinade ingredients in a blender.  Pour over tenderloins and marinate for 3-4 hours.  Grill pork on the barbeque at medium heat for about 20 minutes, turning and basting occasionally.  Add mushrooms to the remaining marinade and heat through.  Slice tenderloins and pour marinade over top to serve.  We had it with rice.  Delish!!

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