Kitchen Krafts

Baked Ham and Cheese Sandwiches

By Julie Wardell

(Note: The sandwiches need to be refrigerated six hours or overnight before baking.)

12 slices bread

12 slices ham

12 slices American cheese

6 eggs

2 1/4 cups milk

1/2 teaspoon salt

1 teaspoon ground mustard

1. Trim the crusts off the slices of bread.

2. Put a slice of ham, a slice of cheese, a slice of ham, and a slice of cheese between two slices of bread. Repeat the layers to make five more sandwiches, then place the sandwiches in a buttered 9″ x 13″ (23 cm x 33 cm) baking dish.

3. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the mixture over the sandwiches. Cover and refrigerate 6 hours or overnight.

4. Remove the sandwiches from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° F (175° C) for 55–60 minutes or until a knife inserted in the center comes out clean.

Spinach Apple Salad

By Julie Wardell

4 cups torn, fresh spinach leaves

2 cups torn, fresh iceberg lettuce leaves

1 large apple, chopped

1/4 cup finely chopped red onion

1/2 cup apple jelly

1/4 teaspoon salt

3 tablespoons cider vinegar

1. In a medium salad bowl, toss the spinach, lettuce, apple, and onion. Then cover the salad and place it in the refrigerator.

2. Just before serving the salad, combine the remaining ingredients in a saucepan and heat only until the jelly is melted. Pour the desired amount over the salad; toss to coat.

Cherry Delight

By Siri Bletzer

1 container (12 ounces/340 g) cottage cheese

1 container (8 ounces/227 g) frozen whipped topping, thawed

1 package (3 ounces/85 g) cherry gelatin mix

1 can (16 ounces/454 g) fruit cocktail, drained

1. In a large bowl, combine the cottage cheese and the whipped topping.

2. Stir in the gelatin mix and the fruit cocktail. Refrigerate for 1 hour.

Photo by John Luke