Servings: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

What You Need:

• 12 slices rye bread
• 1/3 cup low-fat or non-fat mayonnaise
• 1 tablespoon chili sauce
• 6 slices Swiss cheese
• 1 can (16 0z) sauerkraut, drained
• 3/4 pound thinly-sliced cooked corned beef
• 6 teaspoons of butter or margarine, softened

What You Do:

1. Heat large skillet or griddle on low.
2. Mix mayo and chili sauce.
3. On 6 slices of bread spread sauce, then top with cheese, corned beef, and sauerkraut.
4. Top with rest of bread slices and spread 1/2 teaspoon of butter on slices.
5. Place sandwiches butter side down in skillet. Butter tops of sandwiches.
6. Cook uncovered for 8-10 minutes and then turn sandwiches over.
7. Cook for another 8-10 minutes until cheese is melted.

Servings: 6

Prep Time: 10 minutes

Chill Time: 3 hours

What You Need:

• 2 medium cucumbers
• 1/3 cup water
• 1/3 cup cider or white vinegar
• 2 tablespoons sugar
• 1/8 teaspoon pepper
• 1/2 teaspoon salt
• chopped fresh parsley or dill weed (optional)

What You Do:

1. Thinly slice cucumbers.
2. Place cucumbers in a bowl.
3. Shake rest of ingredients (except parsley/dill weed) in a tightly covered container.
4. Pour ingredients over cucumbers and cover this bowl. Refrigerate for 3 hours.
5. Drain cucumbers and sprinkle with parsley or dill weed (optional) before serving.

Servings: 10-12

Prep Time: 20 minutes

Chill Time: 1 hour

What You Need:

• 1 pint of strawberries
• 1- 14 oz. can of unsweetened pineapple chunks
• 2 large, ripe nectarines
• 2 large, ripe peaches
• 1 pint of blueberries
• 3 ripe kiwi fruit**

What You Do:

1. Cut strawberries in quarters.
2. Drain pineapple chunks.
3. Cut nectarines and peaches into small pieces.
4. Slice kiwi fruit.
5. Mix all ingredients in a large bowl and cover and chill for one hour before serving.

** Fruits may be varied according to personal preferences. Grapes, melon(s), and bananas can easily be substituted.