TOPPING:
1 tablespoon milk
2 teaspoons sesame seeds

FILLING:
1/2 cup prepared creamy Italian salad dressing
6 to 8 lettuce leaves
1/2 cucumber thinly sliced
1/2 green bell pepper thinly sliced
2 red onion slices, separated into rings
4 oz. (4 slices) American Cheese
4 oz. thin sliced salami
4 oz. thinly sliced cooked ham
1 medium tomato, sliced.

Grease 12 inch pizza pan or large cookie sheet. Prepare bread dough as directed on package of hot roll mix. Place dough on greased pizza pan; roll or press into 12 inch circle. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80to85 degrees) until light and doubled in size, about 30 minutes.

Heat oven to 375 degrees. Uncover dough. Brush with milk; sprinkle with sesame seed. Bake at 375 derees for 15 to 25 minutes until golden brown. Remove from pan; cool on wire rack.

Cut bread in half horizontally. Spread half of dressing on bottom half; top with half of lettuse leaves. Layer cucumber, green pepper, onion, cheese, meats and tomato. Top with remaining lettuce. Spread remaining dressing on top half of bread; replace top. cut into wedges.

8 servings.

** I am sure that should you not want to take the time to make the bread long french bread (unsliced) would do fine. Just begin by slicing it lengthwise.

1 1/2 LB ground beef
1 can (4oz) chopped green chilies, drained
3 oz. Monterey jack cheese, cut into 1/4 inch cubes
6 sandwich buns
6 tablespoons dairy sour cream
6 tablespoons salsa
6 lettuce leaves

When ready to barbecue, place prepared patties on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium high coals. Cook 10 to 15 minutes until meat is no longer pink, turning once. Serve on buns with sour cream, salsa and lettuce.

6 servings

GLAZE:

1/4 cup firmly packed borwn sugar
1 tablespoon cornstarch
2/3 cup apple juice
1/4 cup cider vinegar
1 teaspoon grated orange peel

KABOBS

1 LB fully cooked kielbasa sausage, cut into 20 pieces
2 medium red cooking apples, each cut into 10 wedges*
1 large green bell pepper, cut into 10 strips

When ready to barbecue, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 minutes. Brush tops with glaze; turn and brush with additional glaze. Continue to cook 3 to 5 minutes or until sausage is hot and browned. Serve with any remaining glaze.

*Cook kabobs immediately or brush apple wedges with lemon juice.

5 Kabobs

1/2 cup margarine or butter softened

1/4 cup fresh basil or fresh parsley or 2 tablespoons chopped fresh oregano

1 (16 to 19 inch ) loaf french bread.

Heat grill. Slice loaf into 1 inch slices; spread with herb-margarine mixture. Arrange slices into loaf shape; wrap securely with foil.*

When ready to barbecue, place loaf on gas grill over medium heat or on charcoal grill 6 to 8 inches from medium coals. Heat 10 to 15 minutes until margarine is melted and bread is hot, turning occasionally.

*if the loaf of bread is too long for the grill, divide it in half and wrap each half separately in foil.