Monte Cristo Sandwich from Blue Bayou

Monte Cristo Sandwich Blue Bayou
Make Sauce (cool)
[assemble sandwich]

List of Ingredients
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.

Batter
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 (this will thicken the sauce...make sure you do not skip this step). Makes enough for about 4 sandwiches.

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 ham 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

Recipe
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.

French Dip by Liz

Pot Roast (not oven roast)
1 box French onion soup mix (use 2 envelopes)
2 cups of water

Put roast in crock pot w/ water. Pour soup on top of roast and in water.

Cook on high until water boils (about 30 min).

Turn to low and cook 4-5 hours.