This is an old favorite at my house.

Using your bread of choice, lay out the sandwiches on a cookie sheet. Spread Miracle whip on the bread. Then place sliced turkey on the bread, then top it off with your favorite cheese. Broil till the cheese melts, but watch it closely...It can go from bubbly to blackened in seconds.

This sandwich is a favorite in my wifes family. I am still a bit skeptical.

You start with a Vidalia or Sweet Texas onion, then slice it thin. Put it between 2 slices of buttered bread. Sprinkle the onion with a small bit of sugar or sugar replacement.

When we made these in my younger days, we thought of these as broke food, but I have seen restaurants starting to offer these. One place offers them in half or full pound versions. Toby Keith's bar and grill offers a single thick slice of fried bologna with bbq sauce and jack cheese on it for $8.00. Too rich for me.

Take a frying pan and warm it on medium heat.

Take 3 slices of bologna and score them with a knife at least 3 places around the edge. Without the cuts, the frying bologna will curl up and not cook in the center. Throw it in the hot pan and fry to your choice of doneness. I like mine crispy.

Place between two slices of white bread with a little mustard.

Another one from my childhood. Fried Egg sandwiches are easy to make, good to eat, and they can be made in several variations.

I melt butter in a frying pan on low-med heat, once the butter is hot, I break an egg into the butter and fry it on both sides. My grandmother taught me to break the yolk after turning it, and then let it cook through, but I have run into other folks that like the yolks cooked over easy, or runny.

Serve on your bread of cholce.

Variations. I am fond of serving this with Miracle Whip and some horseradish, while my wife likes hers with worcestershire and garlic salt.

I have had guests ask for theirs with ketchup, strawberry jam, and cheese.

--Cream cheese is used in the accompanying recipe, but

other cheese may be substituted for it if desired. Sandwiches containing this filling are high in both protein and fat, and may be served very nicely with a vegetable salad.

CHEESE-AND-NUT FILLING

1 pkg. cream cheese

1/3 c. English walnut meats

4 Tb. salad dressing

Mash the cheese with a spoon and add the salad dressing. Just before making the sandwiches, add the nut meats, which have been chopped very fine. If this mixture is put together and allowed to stand for

any length of time before serving, the filling will grow dark.

Cut bread thinly, butter one slice, place filling on the opposite slice, put together, trim if desired, and

serve.

--Nothing in the way of sandwiches is more delicious than club sandwiches if they are properly made. They involve a little more work than most sandwiches, but no difficulty will be experienced in making them if the directions here given are carefully followed. The

ingredients necessary for sandwiches of this kind are bread, lettuce, salad dressing, bacon, and chicken or turkey. The quantity of each required will depend on whether a two- or a three-layer sandwich is made and the number of sandwiches to be served.

Cut the bread into slices about 1/4 inch thick and cut each slice diagonally across to form two triangular pieces. Trim the crust and toast the bread on a toaster until it is a light brown on both sides

and then butter slightly if desired. Slice chicken into thin slices. Broil strips of bacon until they are crisp.

On a slice of toast, place a lettuce leaf and then a layer of sliced chicken, and spread over this a small quantity of salad dressing, preferably mayonnaise. On top of this, place strips of the broiled bacon and then a second slice of toast. If desired, repeat the first layer and place on top of it a third slice of toast.

This should be served while the bacon is still hot. Thin slices of tomato may also be used in each layer of this sandwich if desired.