Herb bread

By Joan McGinley of Lisco, Neb.

1 loaf white bread, thin sliced, crust removed

1/4 c. butter

1/2 tsp. savory

1/2 tsp. sweet basil

3 Tbsp. chopped chives

Add herbs to softened butter. Spread on bread slices and roll up slices, starting with a corner. Bake in 350˚ oven for 35 minutes.

Ham and broccoli bake

By Lori Hart of Morrill, Neb.

8 oz. french bread, (day old) cubed

1/2 c. butter, melted

1 c. cheddar cheese, shredded

1 pkg. (10 oz.) frozen broccoli & cheese, thawed

2 c. ham, cooked and diced

4 eggs

2 c. milk

1/4 tsp. pepper

black olives, sliced

Toss bread cubes with butter. Place 1/2 in greased 9x9” baking dish. Top with broccoli and cheese. Sprinkle with ham. Top with cheese and the rest of the bread cubes. In a bowl, whisk eggs, milk and pepper, pour over casserole. Cover and refrigerate overnight or 8 hrs. Remove from refrigerator 30 minutes before baking. Sprinkle olives over the top. Bake uncovered at 350˚ for 40-45 minutes or until a knife inserted comes out clean. Let stand 5 minutes before cutting. Yields 8 servings.

Rhubarb swirl dessert

By Ethel Williams of Papillion, Neb.

Crust:

2-1/2 c. graham crackers, crushed

1/2 c. sugar

2/3 c. melted margarine

Combine and press into large baking dish to form crust.

Filling:

3 c. rhubarb, diced

1 sm box instant vanilla pudding

3 oz. pkg. strawberry Jello

1 sm. pkg. whipped topping

3/4 c. sugar

1-1/2 c. milk

1/4 tsp. vanilla

Combine rhubarb and sugar and let set for one hour. Cook until tender, about 10-15 minutes. Remove from heat, add the strawberry Jello and cool. While waiting, whip together the vanilla pudding and milk. Add vanilla and whipped topping to the pudding mixture, set aside. When rhubarb is cool, swirl with the pudding mixture and pour on crust. Referigerate. Makes 18 servings.