Hamburger Heaven

Janis Langenfelter, Plainview, Neb.

1 lb. Ground Beef

1/2 lb. American Cheese, sliced

1 c. Celery, chopped

1 small can Ripe Olives, sliced

1 (20 oz) can Tomatoes

2 c. Noodles, dry

1/4 c. Water

1/2 t. Onion Salt

Salt and Pepper, to taste

Brown meat. Add remaining ingredients in layers in order given. Add seasonings. Rinse out the tomato can with the 1/4 cup water. Pour over all. Cover and cook at low temperature for 30 minutes. Makes 6 servings.

Light Cheese Biscuits

Chris Bryant, Johnson City, Tenn.

2 c. Biscuit Mix or Self-rising Flour

3/4 c. Cheddar Cheese, finely shredded

1/2 c. Water

Combine all ingredients in a medium bowl, stirring just until dry ingredients are moistened. Turn dough out onto well-floured surface and knead 15 to 20 times. Pat dough to 1/2 inch thickness. Cut with biscuit cutter. Place biscuits on lightly greased baking sheet. Bake in 450 degree oven for 8 to 10 minutes or until lightly browned.

Southern Broccoli Tomato Salad

Sharon Raasch, Imperial, Neb.

1 head Broccoli, cut into 1/2-inch florets

1 pint Cherry Tomatoes, cut in half

1/3 c. Red Onion, finely chopped

8 oz. Sharp Cheddar Cheese, cut into 1/4-inch cubes

1/2 lb. Bacon, cooked and crumbled

1 c. Mayonnaise

1/4 c. Sugar

1/4 t. Salt

1/4 t. Black Pepper

3 Tbsp. White Vinegar

In a large bowl, combine broccoli, tomatoes, onion, cheese, and bacon. In a medium bowl, whisk together remaining ingredients. Pour dressing over broccoli mixture and toss until vegetables are evenly coated. Serve immediately or cover and refrigerate until ready to serve.