COLD TURKEY REUBEN SANDWICH

   4       ts           Plain Low-fat yogurt
   8       sl           Rye Bread
   8       oz           Turkey -- breast thinly sliced
                        -and of course cooked
   1 1/3   c            Sweet & Sour Red Cabbage
                        -drained (recipe to follow)
                        -----SWEET & SOUR RED CABBAGE-----
   1       lb           Red cabbage -- shredded
     1/2   c            Cider vinegar
     1/2   c            Water
   2       tb           Margarine
     1/2   ts           Salt
                        Sugar equivalent to a 2 tbs
                        Sugar

  SANDWICH: Spread 1 teaspoon yogurt on each 4 slices of rye bread.
  Divide the sliced turkey among tops of the bread slices. Spoon 1/3
  Sweet and Sour Red Cabbage on each sandwich; top with remaining bread.
   
  SWEET AND SOUR RED CABBAGE: Put cabbage, vinegar, water,
  margarine,   and salt in a deep cooking pot. Cover and cook about
 15 minutes or until crisp-tender, lifting and turnig with a large kitchen
  fork two or three times.   Remove from heat. Add sweetener to cabbage
  gradually, lifting and mixing well with a fork. Drain off any liqiud.

Crunchy Turkey Sandwich Melts

   2      Cups          chopped cooked turkey
     1/2  Cup           KRAFT Natural Shredded Cheddar Cheese
     1/3  Cup           KRAFT Mayo Light Mayonnaise
   2      Tablespoons   finely chopped onion
   2      Teaspoons     KRAFT Pure Prepared Mustard
     1/4  Teaspoon      pepper
   8                    CLAUSSEN Sandwich Slices -- up to 12
   4                    sandwich or hamburger buns

MIX turkey, cheese, mayo, onion, mustard and pepper.

ARRANGE 2 to 3 pickle slices on bottom half of each bun. Top each with 1/2
cup turkey mixture and top halves of buns. Place sandwiches on cookie
sheet; cover tightly with foil.

BAKE at 350°F for 15 minutes.

Double-Decker Cheese Melt

   1      c             shredded cheddar cheese
     1/4  c             butter or margarine -- softened
   1                    egg
     1/2  tsp           garlic salt
     1/2  tsp           onion salt
   6      slices        white bread
                        paprika -- optional

In a food processor, blend cheese and butter.  Add the egg, garlic salt
and onion salt; process for 1 minutes or until creamy.  Spread 2 tbsp on
each slice of bread.  Stack two slices of bread, cheese side up, for
each sandwich; sprinkle with paprika if desired.  Cut each sandwich in
half diagonally.   Place on an ungreased baking sheet.  Bake at 400 for
12-15 minutes or until golden  and bubbly.