Adapted from Woman's Day Encyclopedia of Cookery. This somewhat resembles tuna Nicoise, but is much simpler and contains mayonnaise. I have changed the recipe from 7 ounce cans of tuna to 6 ounce cans, and reduced the amount of mayonnaise slightly. You can substitute curry powder for the paprika and capers for the parsley.
Adapted from Time/Life Foods of the World. This is a traditional Swiss breakfast dish. Serve with sausage, bacon, or ham. This must be prepared at least 6 hours in advance. Prep time does not include chilling time. NOTE: The original recipe has no instructions about the salt. I would add it with the cornmeal.
Adapted from the October 17, 2009 issue of Family Circle Magazine. Submitted by a reader, Shelly Fisher, who created it after having Swiss fondue in Europe. I don't think the garlic works, so I have made it optional.
I found this in Let's Talk Scents, an appetizer and hors d'oeuvres cookbook from the Queen of All Saints Altar and Rosary Society. Number of servings is a guess. Don't use that canned cheese in this! Half-and-half may be substituted for the wine.
Easier than bread pudding, and a good way to use up stale bread. Adapted from Breads of the World. Do not freeze this recipe.
NOTE: I hope my description didn't mislead anyone into thinking this is supposed to have the same texture as bread pudding. It isn't.