*Baked Ham and Cheese Sandwiches*(for two)
*Teriyaki Chicken*(for one)

• 4 slices bread
• 2 slices fully cooked ham
• 2 slices cheddar cheese
• 2 eggs
• 1-¼ cups milk
• 1 T. prepared mustard
• 1 T. minced fresh parsley or dried parsley flakes
• Fresh asparagus tips, cooked
• Shredded cheddar cheese, optional
• Place two slices of bread in a greased 11 x 7 x 2-in. baking dish. Top each with a slice of ham and cheese; top with remaining bread.
• In a small bowl, beat the eggs, milk, mustard and parsley. Pour over sandwiches. Let stand for 5 minutes; carefully turn sandwiches over and let stand 5 minutes longer.
• Bake, uncovered, at 350° for 30-35 minutes. Top with Asparagus and cheese if desired. Bake 5 minutes more or until cheese is melted and a knife inserted into the egg mixture comes out clean. Serve immediately.
• Yeild: 2 servings.

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Teriyaki Chicken Breast

(for one)

• 2 T. chicken broth
• 1 T. soy sauce
• 2 tsp. sugar
• 1 tsp. vegetable oil
• 1 garlic clove, minced
• Pinch of ground ginger
• 1 boneless skinless chicken breast half
• Additional chicken broth
• ½ cup uncooked instant rice
• 2 T. frozen peas
• In a small resealable bag or shallow glass container, combine the first six ingredients. Add chicken; seal bag or cover container. Refrigerate for 1 hour.
• Remove chicken from the marinade and set marinade aside.
• Broil the chicken for 12 minutes or until the juices run clear, turning only once.
• Meanwhile, add broth to marinade to measure 2/3 cup. Pour into a small saucepan; bring to a boil. Boil for 5 minutes. Add rice and peas; cover and let stand for 5 minutes. Serve with chicken.
• Yield: 1 serving.