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all seasoned readed and fried
one trout filleted
6 medium shrimp
six slices off procuttio
six toasted and garlic buttered
hoagie loaves
lettuce tomato pickles 
fried onion
with Specail sauce
6 tablespoons of yogurt
5 tablespoons of mayo
1 teaspoon of garlic
1 tablespoon of chives
1 tablespoons of tarrogen
1 tablespoon of lemon juice
1 tablespoon of chopped green pepper
1 tablespoon olive oil
2 tablespoons of hopped bacon bits



6 burgers cooked well to medium
12 slices of cooked bacon
6 slices of provolone
6 slices of cheddar
1/2 cup of fried onions
mayo
lettuce
tomato


in a muffin pan
place eggroll wrapper
add 1 tablespoon of butter each
add one slice of porcuttio

chop olives 2/3 cups of black olives
3 tablespoons of olive oil
2/3 cup of chopped onions
2/3 minced mushrooms
3 tablespoons of minced garlic
1 teaspoon of cayeenne pepper
2/3 cups of chopped bacon
2/3 chopped sundreid tomatos
4 tablespoon of golden current or rasians

5 tablespoons of chopped green pepper
1 tablespoon of celery sed
2/3 cup of grated parmesean
1/2 cup of chopped asparagus
add to a pan all the veggies (except the parmesans cheese)
cook until onions are tranlusent add parmesean and remove from heat
add 4 tablespoon of sweet port or sherry
1 tablespoon of fish stock
1 tablespoon of lemon juice

cut pork loin into 1&1/2 inch pieces
salt and pepper deep fry for about ten minutes nearly cooking
the pork well.
set aside and half a portion to tell the donest
cook more if neded.
assemble
veggie mix a tablespoon in bottom of pan
top with pork
and cover with tablespoon of veggie mix
fold eggroll( Double the wrappers if wanting a thicker crust)
fold neatly eggwash and cut a puff pastryornament to cover the eggroll
design and bake until golden brown
in a sauce pan add pork stock cream and creamed chese to 
with sweet port or sherry
to make a sauce
and serve with swet potato frnched fries and white potoato fries mixed
with a healthy garden salad
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