3 hard-cooked eggs — chopped

1 can Spam — cubed

2 tablespoons chopped green bell pepper

2 tablespoons chopped onion

2 tablespoons chopped green olives

2 tablespoons chopped sweet pickle

1/2 cup mayonnaise

Combine all ingredients; mix well. Put into hamburger buns and wrap each sandwich in foil. Bake at 325F for 30 minutes.

4 Cloves garlic, minced

1 md Onion, minced

Salt and pepper to taste

1 Bottle of your favorite bbq sauce

Place the roast, garlic, and onion in a crock pot on high. Add the salt and pepper and a little bit of water. Cook on high until you can easily shred the pork roast with a fork. I would cook this in my crock pot (Rival) for about 5 hours. Remove the roast and shred the meat removing as much of the fat as possible and the bone. Strain the grease in the crock pot, keeping any bits of garlic and onion left and throwing out the grease. Place the shredded meat back into the crock pot, along with the bits of garlic and onion. Pour the BBQ sauce over all until the meat is covered. Mix well. Continue cooking the pork in the crock pot for about three hours, on low. Serve the BBQ pork on Kaiser rolls, onion rolls, pocketbook buns or any speciality hamburger bun. Very Good.

1/3 c Plain nonfat yogurt

1/3 c Chopped green onions

1/3 c Chopped celery

1 tb Lemon juice

Black pepper; to taste

12 sl Bread

Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters. Makes 6 sandwiches. Nutrients Per Serving: Calories: 264 Sodium: 713 mg Protein: 20.1 g Dietary Fiber: 1.48 g Carbohydrates: 29.6 g Fat-Total: 6.68 g Cholesterol: 40.5 mg

Source: Light & Lively Recipes

3/4 lb Swiss Cheese

1 tb India Relish

4 tb Chopped Onion

1/4 c Prepared Mustard

1/3 c Mayonnaise

6 Whole Hotdop Rolls

6 tb Butter

Using a meat grinder or food processor, grind together the Bologna and Swiss cheese. Mix into mixture India relish, chopped onion, mustardand mayonnaise. butter inside of each hotdog roll, and stuff the mixture equally into all 6 rolls. Wrap each roll seperately in foil and refrigerate for at least 1 hour before baking. May also be frozen for later use. Bake foil wrapped rolls at 325 F. for 25 mins. or until insides are all melted. Defrost before baking.

1 x Small apple,finely chopped

1 x 3-oz pkg. cream cheese

1 tb Milk

1 tb Prepared horseradish

1/4 c Walnut pieces

6 ea Kaiser rolls, split

6 ea Lettuce leaves

1 lb Thinly sliced roast beef

2 tb Sliced green onions

Sprinkle lemon juice over apple. Combine cream cheese, milk and horseradish. Stir in apple and walnut pieces. Spread cut sides of rolls with equal amounts of the cream cheese mixture. Place equal amounts of lettuce, beef and grean onion on each bottom roll half. Cover with tops.