Monte Cristo Sandwiches in an Air Fryer

Makes 2.

• 1 egg
• 3 tablespoons of heavy cream
• ¼ teaspoon vanilla 
• 4 slices sourdough white or other favorite bread
•  1 teaspoon melted butter
• 2 slices Swiss cheese
• 4 slices shaved deli ham
• 4 slices deli sliced turkey white meat
• Powdered sugar  
• 4 tablespoons Raspberry jam

1. Fold a piece of aluminum foil so it is just a little bigger than a slice of bread. 
2. Brush with melted butter.  (You do not need to repeat this for the second sandwich.) 
3. Assemble bread, 1 slice of Swiss cheese, 2 slices of ham, and 2 slices of turkey into a sandwich.  Cut into 4 wedges.
4. Mix the egg, cream and vanilla well with a fork and put it and flat dish, suitable for dipping. 
5. Dip each section of the sandwich into the mixture for 20 seconds on each side.
6. Place on the aluminum foil. 
7. Air fry at 350 degrees for 7 minutes.  
8. Turn with a toothpick.
9. Air fry for 6 minutes at 350 degrees. 
10. Remove and plate. 
11. Sprinkle with powdered sugar. 
12. Put half the raspberry jam in a little cup for dipping.
13. Repeat all except buttering the aluminum foil for the second sandwich.

Serve and enjoy. 

Hawaiian Pasta Salad

• 8 ounces any boiled pasta such as rotini, macaroni, or bowties
• 1 15 ounce can of pineapple tidbits or chunks, drained, but reserve the juice
• 1 red bell pepper, diced
• 8 ounces, cooked ham, chopped
• 3 green onions, chopped

Dressing:

• ½ cup lite mayonnaise
• ¼ cup lite sour cream
• 1 tablespoon Dijon mustard
• 1/3 cup pineapple juice (from the reserve)
• 1 teaspoon honey
• 1 teaspoon cider vinegar
• ¼ teaspoon garlic powder
• 1/8 teaspoon black pepper
  
  

1. Boil and drain pasta.
2. Add red bell pepper, pineapple, ham, and green onions.
3. Mix.

1. In a separate bowl, stir the lite mayonnaise and lite sour cream together.
2. Stir in the pineapple juice.
3. Add the honey, cider vinegar, garlic powder, and black pepper.
4. Mix well.
5. Pour over the pasta mixture and combine well.
6. Refrigerate at least 2 hours.
7. Serve and enjoy.

Ham, Veggie and Rice Soup

I often use this soup to use leftovers from Easter dinner.

• 2 tablespoons olive oil
• 1 red onion, chopped
• 1 cup ham, chopped
• 2 ribs celery, chopped
• 1 cup carrots, chopped
• 2 tablespoons chicken bouillon crystals (or 8 cubes)
• 8 cups water
• 1 cup brown rice
• 1 cup royal blend rice
• ¼ teaspoon ground black pepper
• 2 cups milk
• 2 tablespoons flour, mixed with enough water to make a slurry
• 2 cups shredded cheddar

1. In a Dutch oven, saute chopped red onion in the olive oil.
2. Add the chopped ham and cook for a minute, stirring often.
3. Add chopped celery and chopped carrots.
4. Add the chicken bouillon crystals and water.
5. Add both kinds of rice and black pepper
6. Stir often and cook on medium heat for 1 hour.
7. Add the milk, the slurry, and heat 5 minutes, stirring constantly.
8. Add the shredded cheddar and stir until it melts and thickens the liquid.
9. Serve and enjoy.

Glazed Ham

• I large ham
• ¼ cup light brown sugar
• 2 tablespoons yellow mustard
• 1 teaspoon ground cloves
• 6 oz. Pepsi

1. Bake ham in oven appropriate time at 350 degrees for its size.
2. Mix ingredients in a bowl.
3. Brush ham with the glaze in the last 30 minutes of baking.
4. Slice and enjoy.