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.