Recipe - Pennsylvania Dutch Rice Pudding

4 sl Boiled ham
4 sl Swiss cheese
One half teaspoon Caraway seeds
One fourth cup Mayonnaise
One half cup Sauerkraut; well drained
12 sl Rye bread
3 tablespoon Soft butter or margarine

Cut ham and cheese into julienne strips. Blend caraway seeds and
mayonnaise. Add ham and cheese. Stir to coat all pieces. Add sauerkraut.
Spread bread with butter or margarine. Spread half of bread slices with
hamcheese mixture. Top with remaining bread slices. Wrap each sandwich
with plastic wrap or foil and refrigerate. Yield: 6 sandwiches.

CEILE FAULKNER (MRS. JIM)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.