Cuban Pork Sandwiches

• 1 17oz Pkg HORMEL Pork Roast Au Jus
• 4 thin slices HORMEL CURE 81 Ham
• 4 Cuban or French Rolls
• 4 Slices Swiss Cheese

1. Open package of Pork Roast and discard Au Jus, pat with paper towel and slice thin
2. Slice rolls, and layer pork, ham, and cheese.
3. Wrap each sandwich in paper towel and nuke for 30-45 seconds.

Chicken Saltimbocca

• 4 Boneless Chicken Skinless Breast
• 1/2 tsp Salt
• Course Black Pepper
• 8 lrg fresh Sage Leaves, chopped
• 4 paper thin slices Proscuitto
• 1/2 cup grated Pecorino Romano Cheese
• 1/2 cup All Purpose Flour
• 2 eggs
• 1/2 cup Olive Oil
• Fresh Thyme Sprigs
• 1 Garlic clove crushed
• 2 lemons cut in half

1. Preheat oven 375 Degrees
2. Pound chicken to 1/4 inch thick.
3. Sprinkle w/salt and pepper, top with sage and cover with proscuitto. Press proscuitto down so it adheres to chicken.
4. Whisk cheese and flour together in a small bowl. In a second bowl beat eggs.
5. Heat Olive Oil until hot, add thyme and garlic
6. Dredge chicken in cheese mix to completely coat.
7. Dip into eggs and again in flour and place in pan.
8. Sautee until golden. Set aside.
9. Place pan in oven and bake 10-15 min. Serve with lemon.

Serves 4

95 House Salad Dressing

Years ago there was a restuarant in New London called the 95 House. They had the most delicious salad dressing. About two years ago in the New London Day Newsaper they had the recipe for this dressing. Its sort of like creamy garlic or green goddess dressing, and it is very good!

• 2 Cups Fat Free Sour Cream
• 1/2 Cup Reduced Fat Mayonaise
• 3/4 tsp Olive Oil
• 2 Tbsp Heinz Red Wine Vinegar
• 1 Tsp Fresh Squeezed Lemon Juice
• 1 Tsp Worcestershire Sauce
• 2 tsp McCormick Mustard Seeds
• 2 cloves of Garlic, minced
• 1/4 Tsp Black Pepper
• 1/4 Tsp Seasoned Salt

Combine the sour cream, mayonnaise, oil, vinegar, lemon juice, Worcestershire sauce, mustard seeds, garlic, salt and pepper in a bowl and blend well.

Serving Size = 1/4 Cup

Weight Watchers Point Value = 2 Points

Indian Pudding

4 1/2 Cups Milk
1/2 Cup enriched corn meal
2 Tbsp butter
1/2 cup light or dark molasses
1 tsp salt
3 tbsp sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
2 eggs slightly beaten

Scald 3 1/2 cups milk. Mix corn meal with remaining cup of cold milk. Add to scalded milk, stirring contantly. Cook over low heat 10 to 15 minutes or until thickened stirring often. Stir in butter, molasses, salt, sugar, cinnamon, nutmeg and slightly beated eggs until well blended. Pour into baking dish (Should hold 8 cups) bake in very low 275 degree oven for two hours.

Allow to stand at room temperature when done cooking, without spooning into and breaking crust until warm. Serve with Vanilla Ice Cream.

Makes 6 Servings

Recipe found in a very old New London Day Newspaper Clipping - Date unknown!