On two slices of bread, layer a slice of ham and turkey, coleslaw, salad dressing and cheese. Top with remaining ham and bread. In a shallow bowl, whisk the eggs. Dip both sides of sandwiches in eggs.
In a nonstick skillet coated with non-stick cooking spary, cook sandwiches over medium heat for 2-3 minutes on each side or until bread is toasted and cheese is melted.
Yield: 2 servings

RECIPE: SWEDISH GLOGG (with Red Wine)
3 1/2 cups water
1 tablespoon whole cloves
1/4 teaspoon ground cardamom
2 (3-inch) cinnamon sticks
2 (750-milliliter) bottles dry red wine
1 cup raisins
1 cup sugar

Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 20 minutes.
Strain liquid through a sieve into a bowl, discarding cloves and cinnamon sticks. Returns liquid to saucepan. Stir in wine, raisins, and sugar, and cook misture over medium heat just until sugar is dissolved and mixture is thoroughly heated. Serve warm.
Yield: 18 servings (serving size 1/2 cup)
Note: Nonalcoholic dry red wine may be substituted for regular wine, if desired.

RECIPE: HALLOWEEN JELLO PARFAIT
Jello Brand Gelatin Orange (for 20 children)
Cool Whip Whipped Topping Vanilla (for 20 children)
Food Coloring in Black (to color Cool Whip)

1. Prepare Jello in large bowl (and refrigerate till chilled)
2. Color Cool Whip (with food coloring and a large spoon)
3. Alternate Jello and Cool Whip ( in ‘tumblers”)
Serve With Orange and Black Spoons
Yield: Serves 20 children