1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux.  Stir in flour to absorb the oil.  Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese.  Stir in the egg to thicken the sauce, but do not allow to boil.  Season with pepper, paprika, & Old Bay seasoning & remove from heat.
2. In a separate skillet, heat 2 tbsp canola oil.  Saute mushrooms in the oil until soft.
3. In the same skillet, saute the asparagus.
4. Preheat the oven broiler.  For each serving, put 2 slices of toast on a broiler-safe dish.  Cover toast with layer of slices of turkey/pork roast & mushrooms.  Smother each serving with sauce.
5. Place dish in broiler until the top of the sauce in speckled brown & bubbly.  Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
6.  For each serving, slice up half an avocado & add as garnish.

Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky.  Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.

Mix margarine & peanut butter in equal parts. Slowly add Karo syrup until filling is easy to spread. You may need more or less Karo depending on desired consistency. Spread on bread & serve.

Use a small grill like a George Foreman but off brand works just as well. You can also do it the old fashioned way & use a skillet but the counter top griddle is faster. Spread the “butter” on one side of the bread on both slices & take both slices of the provolone & put the Kraft American slice in the middle of the provolone. Stick the sandwich in the griddle & close the top. When the buttered slice is a little brown take the sandwich out. Eat & enjoy.

1. Lay tortillas out flat; spread a thick layer of cream cheese.
2. Spread a layer of chopped black olives.
3. Place 3-4 slices of the thin ham (spread flat for easy rolling later).
4. Heat bacon for 20 seconds until warm (DO NOT OVERCOOK – hard bacon will not roll well) & place on tortillas in the opposite direction of how you will roll to ensure that when you cut the rollups every piece will have bacon.
5. Roll up tightly, then slice into 5 pieces & secure with a toothpick.
6. Best if served at room temperature, but are great to make ahead for parties & store in fridge overnight.

Chef’s Note: Make sure to use pre-cooked bacon; it works best because of the thinness & flexibility. For a lighter version, substitute deli thin smoked turkey for ham. turkey bacon if you find it uber-thin, & low-fat cream cheese.