Monte Cristo Sandwiches

6 WW points per sandwich

1 large egg
1 egg white
1/2 cup nonfat milk (skim)
4 teaspoons Dijon mustard
8 slices sturdy whole wheat bread
4 ounces gruyere cheese, thin sliced
4 ounces low fat skinless turkey breast or fat free cooked turkey breast or chicken, sliced


Beat the egg, egg white, and milk in a pie plate or wide, shallow bowl.
Spread the mustard on 4 slices of bread. Layer with cheese and ham, top with remaining slices of bread, press together tightly.
Spray a large nonstick pan with spray; heat.
One at a time, dip the sandwich in the egg mixture to coat; then place them on hot skillet.
Cook, pressing down with spatula, till lightly brown on both sides, 4 minutes aprox, each side.
Serve at once.

Lani's Cocaine Crunch

Mix:
1/2 box Golden Grahams
1/2 box Crispix
1 cup unsalted, raw slivered almonds
1 cup unsalted, raw sunflower seeds
1 cup coconut

Cook:
1 1/2 cubes butter
1 cup sugar
1 cup light corn syrup

Bring to a boil, boil 2 minutes. Add 1 tsp. almond extract. Pour over cereal mixture. Spread on two waxed paper lined cookie sheets. Don't cover tightly when storing.

Dill Onion Dip - Lynda M.

1 cup sour cream
1 cup mayonnaise
1 T. Beau Monde (Spice Island brand)
1 tsp. dill weed
5 green onions, sliced fine.

Mix and chill before serving.