ADIRONDACK SANDWICHES RECIPE

8 slices lean bacon
1/2 c. chopped onion
1 (16 oz.) can baked beans
2 tbsp. prepared chili sauce
1/4 c. creamy or chunky peanut butter
4 lg. slices whole grain bread,
toasted
1/2 c. shredded Cheddar cheese

Preheat broiler. In a large skillet, over medium heat, cook bacon until crisp; drain on paper towels. Pour off all but 1 tablespoon grease. Add onion; cook 2 minutes or just until tender. Stir in baked beans and chili sauce; heat through. Over low heat, stir in peanut butter; blend until smooth. Spoon about 1/2 cup bean mixture onto each bread slice; top each with 2 bacon strips and 2 tablespoons cheese. Broil 6 inches from heat, 1-2 minutes or until cheese melts.

TURKEY 'N CHIVE SANDWICH

8 oz. pkg. cream cheese, softened
2 tbsp. chopped fresh chives
4 individual French bread rolls, split
4 lettuce leaves
8 slices cooked turkey
1 med. sliced tomato
1 med. sliced green pepper
4 slices Swiss cheese

Combine cream cheese and chives, spread on roll halves. To make sandwiches layer lettuce leaf, 2 slices turkey, tomato, green pepper and 1 slice cheese.

POLISH SANDWICHES

1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. margarine
1 jar beef gravy
2 c. shredded cabbage
1/2 c. shredded cheddar cheese

In skillet, brown meat and cook onions and green peppers in margarine until tender. Stir in gravy and cabbage. Cook over medium heat until cabbage is tender. Serve on rolls and top with cheese. Salt and pepper may be added.