Monte Cristo Sandwiches from Matt and Marcia Parkinson

4 eggs

1/4 cup heavy cream

2 teaspoons sugar

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/8 teaspoon cayenne pepper

6 tablespoons strawberry or raspberry preserves

2 tablespoons dijon mustard

12 slices high-quality white sandwich bread, lightly toasted (the thicker the better!)

18 this slices deli Swiss or Gruyere cheese

12 thin slices deli ham, preferably Black Forest

12 thin slices deli turkey

3 tablespoons vegetable oil

Confectioners' sugar

1. Adjust oven rack to the upper-middle position and heat the oven to 450 degrees. Whisk the eggs, cream, sugar, salt, dry mustard, and cayenne in a shallow dish until combined. Stir the jam and Dijon mustard together in a small bowl.

2. Spread 1 teaspoon of the jam mixture on one side of each slice of toast. Layer slices of cheese, ham, and turkey on 6 slices of toast. Repeat with a second layer of cheese, ham, and turkey. Add a final layer of cheese and top with the remaining toast, with the jam side facing the cheese. Using your hands, lightly press down on the sandwiches.

3. Pour the oil onto a rimmed baking sheet and heat in the oven until just smoking, about 7 minutes. Meanwhile, using 2 hands, coat each sandwich with the egg mixture and transfer to a large plate. Transfer the sandwiches to the preheated baking sheet and bake until golden brown on both sides, 4 to 5 minutes per side. Serve immediately with the remaining jam mixture and a sprinkling of confectioners' sugar.

Melba's Note: Matt and Marcia are fellow Olympus High Titan grads. Imagine my delight when I learned that Matt would be my bishop when Sammie and I moved to State College! He's quite a comical bishop with quotes such as (while conducting Ward Conference): "It's ward conference this week and we have a lot of Stake leaders here so please remember the answers we rehearsed last week, in case Stake leaders should ask any questions." Marcia is the ward volleyball expert and YW leader extraordinaire. The ward loves them!

Greek Chicken Wraps from Julie Markham

3 chicken breasts, marinated and grilled

Yogurt Sauce:
1 cup plain yogurt
1 cucumber, peeled, seeded, grated
1 t garlic powder

Marinade:
3 T olive oil
2 T lemon juice
1 T dried onion, hydrated
2 t minced garlic

Garnishes:
tortilla shells
chopped cilantro
Feta cheese
diced Roma tomatoes
thinly sliced lettuce or spinach
lemon quarters
Marinate one hour. Grill chicken, then thinly slice. Place chicken and garnishes in warmed tortillas with yogurt sauce. Serves 4. Serve with rice.

Melba's Note: Julie says she tried this with pita bread and didn't like it as much. But, it was good enough that the day after she made it, her husband was already asking for it again. Looks yummy to me!!

Chicken Caesar Salad Wraps by Lora Monson

2 boneless, skinless chicken breast halves
olive oil
2 garlic cloves, pressed
1/4 cup red onion, chopped
1/4 cup red bell pepper, chopped
1 tomato, chopped
1 carrot, grated
1/4 cup fresh Parmesan cheese, grated
4 cup romaine lettuce, thinly sliced
3/4 cup seasoned croutons
1/2 cup Caesar or Ranch Salad dressing
(I use Good Seasons Italian from the packet made with apple cidar vinegar and canola oil)
6 tortillas or pita bread
Stir-fry chicken in garlic and oil until no longer pink in the center. Remove from pan and cool. Cut into strips. Put chicken, onion, pepper, tomato, carrot, cheese, lettuce, croutons, and dressing in a bowl. Toss to coat evenly. Place about 3/4 cups mixture on a warm tortilla or pita bread. Roll up and serve.

Melba's Note: One of the first times I met Lora, she taught in Relief Society (women's organization for the LDS Church). She said her Mom always taught her that reading the Book of Mormon makes you beautiful. I remember thinking to myself, "Lora must read the Book of Mormon a lot!" She's as beautiful inside as she is outside. And a funny side note about her, she got engaged while racing to the hospital with a broken arm.