Hot Tomato-Cheese Sandwiches

2 tbsp. Prepared horse-radish
2 tbsp. Chopped green pepper
1/4 cup Chopped stuffed olives
1 1/2 cups Hot cheese sauce
8 slices Schwebel’s Giant Enriched Bread – toasted
8 Tomato slices
3 tbsp. Buttered bread crumbs

Combine horse-radish, green peppers and olives to the cheese sauce. Arrange 4 slices of toast in a greased square baking dish. Pour 3.4 cup of cheese mixture over toast slices; top with four tomato slices and remaining toast. Pour the rest of the sauce over the sandwiches. Top with tomato slices and sprinkle with buttered bread crumbs. Broil for 10 min. Serves four.

Scrambled Egg-Bacon Sandwiches

2 tbsp. Butter or margarine
1/4 tsp. Salt
4 eggs, beaten
1/2 cup Crisp, diced bacon
8 slices Schwebel’s Giant Enriched Bread - buttered

Melt butter in a skillet. Add salt to eggs and pour into skillet. Cook slowly without stirring until eggs are partially done. Add bacon and stir until eggs are completely cooked. The cooked eggs, either hot or cold, make a good filling between buttered bread slices.

Double Decker Pork Chops

4 cups Soft Schwebel’s Giant Enriched Bread – cubed
1 1/2 cups Diced Granny Smith Apples
3/4 cup Chopped cranberries
1/3 cup Sugar
1 tsp. Salt
1/4 tsp. Ground sage
8 pork chops

Combine first six ingredients in a mixing bowl, set aside. Arrange four pork chops in an 8-inch square pan. Cover chops with stuffing mixture and top with remaining pork chops. Bake in a preheated oven at 350 degrees for one hour. Serves four.