1 8 oz. package cream cheese, softened
1/2 C. powdered sugar
1 T. vanilla extract
1/2 t. cinnamon
8 slices bread, white or whole wheat
3 cups strawberries, hulled and sliced
3 eggs, beaten
2 T. milk
4 T. butter, optional
2 T. powdered sugar, sifted

In a small bowl, combine the cream cheese, 1/2 cup powdered sugar, vanilla extract and cinnamon; mix until smooth. Spread one side of each slice of bread evenly with the cream cheese mixture. On the cream cheese side of four slices of bread, layer with some sliced strawberries evenly over the surface of each slice. Top each slice with a remaining slice of bread, pressing the cream cheese side down onto the strawberries. Press together gently to seal berries inside sandwich.

In a shallow bowl, combine the eggs and milk; mix well and set aside.

Preheat oven to 200°F. Spray a large baking sheet lightly with cooking spray and place in oven. Spray a large non-stick skillet with cooking spray or melt 1 tablespoon butter in skillet over medium-high heat.

Dip strawberry sandwiches into the egg mixture, turning to soak each side. Place soaked sandwich in the hot skillet and cook on each side until browned. Remove sandwich from skillet and place on baking sheet in warm oven and repeat until all sandwiches are cooked.

Just before serving, cut each sandwich diagonally; top with remaining strawberries and sprinkle with 2 tablespoons powdered sugar. Serve with Warm Strawberry Syrup (see recipe below) or maple syrup. Serves four.

1/2 C. maple syrup
2 T. orange juice or Grand Marnier
3/4 C. pureed strawberries

In a small saucepan, combine the maple syrup, orange juice and pureed strawberries. Heat mixture over medium heat for 5 minutes or until thickened slightly, stirring frequently. Serve while warm.

1 lb Fettuccine Noodles
1/2 c Oil
1/4 c Butter
24 Cloves fresh garlic, chopped
1 lb Fresh jumbo shrimp, Butterflied (can substitute with chicken breast pieces if your mom is not a seafood lover)
1 c Chopped fresh parsley
2 c Chopped fresh mushrooms
1 c Chopped green onions
1 tb Red pepper
2 tb Flour
1/2 c Dry white wine

1 pt Heavy cream
1 sm Wedge (5 oz.) Parmesan Cheese, grated
Salt to taste

Cook noodles according to package directions in boiling water with oil. While noodles are cooking, melt butter in large skillet over medium-high heat. Add chopped garlic and shrimp; cook until shrimp turn pink, but do not allow garlic to turn brown. Add parsley, mushrooms, onions and red pepper; saute for 1 minute. Add flour, mix thoroughly and add wine. Simmer for about 30 seconds, then add cream and heat through.

Drain noodles and add to sauce with half the grated cheese. Fold in gently until noodles are well coated and cheese is melted. Salt lightly. If sauce is too thin, continue heating until sauce reduces to a creamy consistency. If sauce is too thick, add cream. Garnish with chopped parsley and additional grated cheese and serve immediately.

2 cups chilled Rose wine
2 cups chilled ginger ale
1 cup chilled cranberry cocktail juice

1/3 c dry bread crumbs
2 ts parmesan cheese -- grated
3/4 ts Italian seasoning
1/2 ts garlic powder
1 lb chicken breasts without skin
1 egg -- beaten
8 oz tomato sauce
3/4 c mozzarella cheese -- shredded

Combine bread crumbs, cheese, italian seasoning, and garlic powder in a shallow bowl.

Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.

Place chicken on a cookie sheet or jelly-roll pan. Bake in preheated 375F oven for 10 minutes. Turn chicken over; bake 10-12 minutes or until chicken is thoroughly cooked. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake 3 minutes or until chicken is

Joe & Katrina Thompson www.stallionstore.com stallionstore@charter.net

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