KRAUT RELISH:
Add to a saucepan:
1/2 cup sugar
1/2 cup vinegar
Heat until sugar is dissolved. Remvoe pan from heat and cool.
Add:
1 pint drained sauerkraut
1/2 cup celery, diced
1/2 cup green bell pepper, diced
1/2 cup onion, diced
1 jar (2 oz.) pimientos, drained and chopped
Combine well. Chill. Makes 3 cups relish. Refrigerate until needed.

1. TO MAKE STACK-UPS: For each sandwich, spread a slice of dark rye bread with butter. Stack slices of ham and Swiss cheese atop bread. Add about 1/4 cup drained relish. Add a slice of salami and top with another slice of buttered rye bread.