Ham and Pasta Skillet

Ethel Williams, Papillion, Neb.

1 can Condensed Broccoli Cheese Soup

1 c. Milk

1 Tbsp. Mustard

2 c. Fresh or Frozen Broccoli Florets

1-1/2 c. Cooked Ham, cut into strips

2-1/4 c. Medium Shell-Shaped Pasta, cooked and drained

Heat soup, milk, mustard and broccoli in 10-inch skillet. Heat to a boil. Then reduce heat to low. Cook 5 minutes or until broccoli is tender. Stir ham and pasta in skillet and cook until mixture is hot and bubbling, stirring so it won’t stick to pan. Makes 4 servings.

Simple Salad

Janis Lingenfelter, Plainview, Neb.

1 lg. can Fruit Cocktail

1 lg. pkg. Lime Gelatin

1 (8 oz) Cool Whip

1 (8 oz) pkg. Cream Cheese

Heat juice from fruit cocktail. Dissolve gelatin in juice. Let set until partially cool. Add fruit, cool whip and cream cheese. Whip together. Add to gelatin mixture. Chill until firm. Makes 6 servings.

Homestyle Cabbage

Sharon Raasch, Imperial, Neb.

1 Cabbage, cut into 6 wedges, core removed

1 Onion, thinly sliced

1 Green Bell Pepper, thinly sliced into rings

1 Tbsp. Sugar

2 Tbsp. Butter

1 (28 oz) can Whole Tomatoes, drained, broken up

1/8 t. Salt

1/8 t. Black Pepper

1 c. Cheddar Cheese, shredded

Preheat oven to 350 degrees. Place cabbage wedges in a large pot; add about 1 inch of lightly salted water, cover, and boil 10 minutes. Meanwhile, in a medium-sized saucepan over medium heat, cook onion, green pepper, and sugar in butter until vegetables are tender, stirring constantly. Stir in tomatoes, salt, and black pepper. Drain cabbage well, then carefully place wedges in a greased 9- by-13-inch baking pan. Pour vegetable mixture over cabbage. Sprinkle cheese over vegetables and bake 20 to 30 minutes or until heated through.