12 slices bread
12 slices ham
12 slices American cheese
2 1/4 cups milk
1/2 teaspoon salt
1 teaspoon ground mustard
Trim the crusts off the slices of bread.
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.
In a bowl, beat together the eggs, milk, salt, and mustard. Pour the mixture over the sandwiches. Cover and refrigerate 6 hours or overnight.
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.
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
In a medium salad bowl, toss the spinach, lettuce, apple, and onion. Then cover the salad and place it in the refrigerator.
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.
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
In a large bowl, combine the cottage cheese and the whipped topping.
Stir in the gelatin mix and the fruit cocktail. Refrigerate for 1 hour.