ORTEGA SANDWICHES RECIPE

Leftover roast or steak
6 hard cooked eggs
1 can chopped ripe olives
1 can (10 oz.) tomato sauce
6 oz. oil
Salt, pepper, garlic salt
1 1/2 c. mild Cheddar cheese, shredded
1 (7 oz.) can chopped green chilies
2 to 3 jalapenos, chopped
Hard rolls

Grind meat. Chop eggs and olives and shred cheese. Mix all ingredients together well. Put mixture on hard rolls and wrap each roll in foil and freeze. When ready to eat, heat rolls in oven for 15 minutes at 350 degrees. You can make these as mild or as hot as you want. Good for lunches, camping or just a hot snack.

FRENCH TOASTED SANDWICHES

3 eggs, beaten
1/2 c. milk
1 tsp. sugar
1/4 tsp. salt
Ham, chicken, turkey, corn beef, or
cheese slices
1/4 c. melted butter or margarine
12 slices bread

Using your favorite bread and 1 of the fillings, make up to 6 sandwiches. Beat together eggs, milk, sugar, and salt in pie plate with fork. Dip each mixture, turning to coat both sides. Brown sandwiches on both sides in melted butter or margarine in medium skillet over medium high heat.

SEBASTIAN SANDWICH

12 slices rye bread
Butter or oleo
2/3 c. mayonnaise
1/3 c. chopped chutney
1 tbsp. curry powder
1 tsp. salt
3 c. shredded cabbage
1 lb. sliced baked ham
6 slices cheddar cheese

Butter both sides of bread. Combine mayonnaise, chutney, curry powder and salt; fold in cabbage. On each of 6 slices of bread, place equal amounts of sliced ham, about 1/2 cup cabbage mixture and 1 slice cheese. Top with remaining bread slices. Grill both sides until golden brown. 6 sandwiches.