SANDWICH CROSTINI– Submitted by Beverly Morris
2 T. olive oil
1 1⁄2 lb. pork tenderloin
salt & pepper to taste
2⁄3 c. mayonnaise
3 T. dijon mustard
2 cloves garlic, chopped
7 thin slices, ham cut into thirds 20 slices French baguette 1⁄4 inch thick 2 T. oil
7 slices Swiss cheese, cut into thirds 40 dill pickle slices
parsley for garnish
Directions: Preheat the oven to 425 ̊. Heat oil in an oven-proof pan over high heat. Season tenderloin with salt and pepper. Cook until golden brown. About 8 minutes. Mix mayonnaise, mustard, and garlic in a food processor until smooth. Season with salt and pepper. Put mixture in a bowl, cover and refrigerate for 30 minutes. Put the pan of meat in the oven for 15 minutes. Remove, let rest for 10 minutes, slice into 1⁄4 inch thick slices. Place bread on a baking sheet. Brush w/oil. Bake for 5 minutes. Place ham, pork & cheese on bread, broil until cheese melts. Add 2 pickles and mayonnaise. Garnish with parsley.
EASY SNACK WRAP– Submitted by Beverly Morris
1 pkg. cream cheese, softened, 8 oz. 12 (10”) flour tortillas
1 head of lettuce
deli sliced turkey, 6 oz.
2 c. carrots, shredded
2 c. tomatoes, minced
Directions: Spread cream cheese evenly over tortillas. Top cream cheese with lettuce leaves. Arrange turkey slices over lettuce. Sprinkle carrots and tomatoes over turkey slices. Roll tortillas into wraps. Cut wraps diagonally into bite-size pieces. Secure with toothpicks.
PISTACHIO SALAD– Submitted by Joyce Woosley
1 sm. pkg. pistachio instant
1 can crushed pineapple with juice,
1 c. mini marshmallows
1/2 c. nuts, chopped
1 carton Cool Whip®, 8 oz.
Directions: In a large bowl, combine pistachio pudding mix, crushed pineapple, mini marshmallows and chopped nuts. Mix well. Blend in Cool Whip®. Pour or spoon into salad molds or dessert dishes. Chill. Keep refrigerated until ready to serve.