Swiss Cheese Scramble

2 c. soft bread cubes without crusts
1 3/4 c. milk
8 eggs, lightly beaten
3/4 tsp. salt
1/8 tsp. pepper
2 T. butter or margerine
1/4 tsp. seasoned salt
8 oz. Swiss cheese, sliced
1/2 c. fine dry bread crumbs
2 T. melted butter or margerine
8 slices crisp-fried bacon, crumbled

Preheat the oven to 400 degrees. Mix the soft bread cubes and milk in a bowl. Let stand for 5 minutes. Drain, reserving the milk. Whisk the reserved milk, eggs, salt and pepper in a medium bowl until blended. Scramble the egg misture in 2 tablespoons butter in a 10-inch skillet until soft set. Add the bread cubes and mix well. Spoon the egg mixture into a 9X9 inch baking dish. Sprinkle with seasoned salt. Arrange the cheese over the top. Combine the dry bread crumbs and 2 tablespoons melted butter in a small bowl and mix well. Sprinkle over the prepared layers. Top with bacon. Bake for 10 to 15 minutes or until set. Yield: 8 servings.

Evelyn J.

Meat Loaf

1 lb. ground beef
1 egg
2/3 c. milk
2 slices bread, torn into small pieces
Chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano

Preheat oven to 350 degrees. Beat egg. Add the following to the beaten egg: milk, bread, onion and seasonings. Mix. Add meat and mix. Shape into a loaf. Bake at 350 degrees for 50 to 60 minutes or until done.

Fran H.

Chocolate Heath Bar Cake

1 chocolate cake mix
4 Heath bars
1 can sweetened condensed milk
1 jar caramel sundae sauce
1 (8 oz.) carton Cool Whip

Prepare cake mix according to directions. Bake in a 9 x 13-inch pan. While cake is still warm, poke holes in cake with a fork. Break up Heath bars into pieces and press pieces over warm cake evenly. Pour milk over cake, then pour caramel sauce. Put in refrigerator until cool. When cool, spread Cool Whip over top. Take out 1/2 hour before serving.

By Mary Jo M.