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Croque monsieur
• 2 rodajas de pan lactal/molde
• 1 feta de jamón cocido
• 1 cda. de manteca
• 50 gr. de queso gruyere
1 Tostar ligeramente las rodajas de pan lactal/molde.
2 Untar las rebanadas con manteca. Sobre una de ellas colocar la feta de jamón. Encima las dos terceras partes del queso gruyere rallado. Tapar con la segunda rebanada.
3 Colocar el sándwich sobre una fuente de horno y esparcer por encima, el resto del queso gruyere rallado.
4 Gratínarlo unos minutos en el horno. Servir.
Si se coloca un huevo frito encima tendrán una versión del sándwich llamada Croque Madame.

Fruit Frappée
This is a delicious, healthy summer beverage. If you make it extra thick you can even serve it as a dessert!
Peeled bananas, melon chunks, and whole berries (rinsed and patted dry) Milk and/or orange juice and/or apple juice
Crushed ice (optional)
Place fruit on cookie tray and freeze until solid.
Store in freezer in plastic bag.
Put frozen fruit in blender in any combination (frozen banana will make it creamy like a milk shake).
Add milk and/or juice and crushed ice if desired.
Serve in tall glass or wine glass...with a spoon if it's really thick. Garnish with an orange slice or sprig of fresh mint, if desired.

Magret de Canard aux Epices

2 Duck breast

Large turnip, cubed

6 Ounce mushroon, sauteed

1 Tblsp Chives, chopped

1 Tsp. Corriander, chopped

1 Tblsp Shallots, chopped

1 cup, pitted cherries

6 Ounce Marchand de vin sauce
(or reduced beef stock)

3 Tblsp Butter

7 Ounce Port

6 Tblsp Honey

1 Tsp. Ginger

1/2 Tsp. Paprika

1/2 Tsp. Cumin

1/2 Tsp. Cinnamon

1/2 Tsp. Curry powder

1 Tblsp Worcestershire sauce

In a covered casserole, cook the cubed turnip with half the port, 1 tbsp. of honey, the butter, ginger, salt and pepper on a low flame for about 30 minutes or until the liquid has almost evaporated.
In the meantime, remove the fatty skin from the duck breasts and cook it until golden brown in a saute pan, gradually pouring off the grease. Let the skin cool and cut it into 1/4 inch strips laying it on absorbent paper towels.
In the same pan sear the seasoned breasts for 3 to 5 minutes turning them over once and set aside.
In the same pan, reheat the mushrooms with the shallots for about 7 minutes. Sprinkle with the corriander.
In another casserole, reheat the marchand de vin sauce with the cherries, 1 tbsp Worcestershire sauce, 5 tbsp. honey, the remainder of the Port, the paprika, curry, cumin, cinnamon and salt and pepper for 10 minutes over a low flame.
Put the breasts and the strips of skin in a 450 degree preheated oven for ten minutes for rare.
Before serving, cut the duck breasts in slices and arrange on the plates with the turnips, cepe mushrooms and the cherry sauce. Sprinkle with the chives

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