Recipe - Egg Salad Monte Cristo Sandwiches

8 Hardcooked eggs
One fourth cup Chopped green pepper
One fourth cup Chopped celery
2 tablespoon Chopped green onion
One half cup Mayonnaise
2 teaspoon Prepared mustard
1 teaspoon Sugar
One half teaspoon Salt
One fourth teaspoon Pepper
12 sl Good quality whole wheat
bread
Cooking Oil

BATTER
One half cup Cornmeal
One half cup Flour
1 teaspoon Baking powder
1 teaspoon Salt
2 cup Milk
2 Eggs

Combine all above ingredients, with the exception of the bread and oil.
Spread egg salad on six slices of bread and cover with remaining six slices
to make six sandwiches. In a separate bowl mix batter ingredients.

Heat approximately One half inch of oil in a deep, heavy skillet. Carefully dip
the sandwiches in the batter and fry on both sides until golden. This will
take approximately three minutes. Drain on rack over a paper towel. Serve
hot.

Makes 6 servings Posted to TNT Prodigy's Recipe Exchange Newsletter by
Peggy Makolondra pmakolon@mail.wiscnet.net on Apr 2, 1997