Living Insanity's Loving Food

Ingredients: 1/2 Stick Butter 1/4 Cup Flour 1 1/2 Cups Milk Dash Nutmeg Teaspoon Dijon mustard Dash Salt Dash Pepper Sliced Ham Arugula 16 slices of bread Bechamel Sauce Melt butter in a saucepan. Whisk flour, stir constantly, and cook for 3 minutes. Gradually add milk while whisking. Cook until thickened. Season with salt, pepper, nutmeg and stir in the dijon mustard. Lay 8 slices of white bread on a baking sheet Spread bechamel sauce on bread Top with ham Sprinkle with gruyer cheese Top with arugula Place a slice of white bread on top Sprinkle extra gruyer cheese on top Bake in the oven at 425 degrees for about 6-10 minutes. Turn on the broiler for at least 2 minutes to get the cheese on top golden. Serve with tomato soup!  

  Ingredients: 8 ounce softened cream cheese 1 package of chicken tenders cut into 1 inch pieces 1/2 small onion, diced 6 tablespoons butter 3/4 cup ham, diced 3/4 cup bacon, cooked and diced 12 ounce penne pasta, cooked several slices of seedless rye bread cut into bite size pieces 1 teaspoon garlic salt 1 teaspoon onion powder parsley 2 cups heavy cream, plus more  2 cups gruyere and swiss blend cheese Directions: Preheat oven to 400 degrees. Cook pasta according to directions. Cook chicken and diced onion in about 3-4 tablespoons butter.  Salt and pepper chicken Melt the cream cheese in a saucepan, then add in 2 cups cream and combine well, then add in 1 cup of the cheese.   Melt a few tablespoons butter.  Pour over bread cubes.  Add 1/2 teaspoon of garlic salt, 1/2 teaspoon onion powder, and some parsley.  Stir together and set to the side. In a greased casserole dish layer the cooked pasta, then the chicken, then the diced ham and diced bacon, pour over the cream cheese sauce, spr

  Ingredients: Iberia Lentils 12 oz 1 onion, diced 1.5 cups ketchup 2 tablespoons mustard 2 tablespoons apple cider vinegar 2 tablespoons sugar 2 tablespoons lemon juice 2 tablespoons worchestershire sauce Soak lentils in a container of water in fridge over night. Boil lentils in 3 cups of water on the stove top for about 20 minutes, until preferred doneness. Strain lentils. In a large pot sautee the onion in some olive oil with salt and pepper. Add the rest of the ingredients and the cooked lentils. Cook on low for at least an hour. Adjust any flavors to your liking.  I usually amp up the sour/tart with more vinegar and more lemon juice and more mustard.   I then throw the lentil mixture on Hawaiian style buns and add hot sauce.  yum