Monte Carlos Recipes

Steps:

• Fill a cocktail shaker with ice. Pour in whiskey and Benedictine. Shake in bitters. Cover and shake well. Strain into a chilled glass. Garnish with maraschino cherry.

Steps:

• Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
• Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.

Steps:

• Cream the butter and sugar until light and fluffy, add the egg and vanilla and beat well.
• Add sifted dry ingredients and coconut, mix well.
• Roll teaspoonfuls of mixture into balls, shape into ovals and place on lightly greased oven trays, rough up the surface with the back of a fork.
• Bake in a moderate oven 10 to 15 minutes or until golden brown.
• Remove from the oven and cool on a wire rack.
• Put a teaspoon of jam in the centre of half the bisuits (cookies) and a teaspoon of prepared filling in centre of other half of biscuits (cookies).
• Press the two halves gently together.
• Filling:.
• Cream butter and sifted icing sugar until light and fluffy, add the vanilla, add the milk gradually, beating well.

Steps:

• Spread each slice of rye bread with 1/2 tablespoon of butter. Turn bread over and spread other side of each slice with 1 teaspoon mustard.
• Spread 1-1/2 tablespoons chopped pickles over the mustard on each of 2 slices bread. Top the pickles equally with the ham slices, then with 1/4 cup cole slaw each. Divide the cheese slices evenly over the cole slaw. Cover with remaining 2 slices bread, mustard side down.
• Carefully transfer sandwiches with spatula to 10-inch nonstick skillet and cook over medium heat, pressing down with spatula, until outsides of sandwiches are browned and crispy, 3-4 minutes each side.
• Cut each sandwich in half and serve with the sliced pickles, remaining cole slaw, and additional mustard on the side.