Tasty bars

By Janet Kulhanek of Broken Bow, Neb.

1 can crescent rolls

16 oz. cream cheese

1 c. sugar

1 tsp. vanilla

1/2 stick margarine

1/4 c. sugar

1 tsp. cinnamon

Spread crescent rolls over bottom of 9x13” pan. Mix next 3 ingredients and spread over top of rolls. Melt butter and pour over top. Then mix last 2 ingredients and sprinkle over top. Bake at 350˚ for 30 minutes.

Hamburger and cabbage casserole

By Toni Ring of Hyannis, Neb.

1 sm. head cabbage

1 lb. lean ground beef

1 sm. onion

1/3 c. uncooked rice

1 can condensed tomato soup

1 can of water

Chop cabbage and place in greased baking dish. Brown meat and onion, stir in rice. Pour on top of cabbage. Mix soup and water; pour over entire casserole. Bake at 350˚ for 1 hour. Add more water if casserole is too dry. Makes 10 servings.

Trail mix

By Sarah Mulder of Kearney, Neb.

4 c. quick-cooking oats

1 c. brown sugar, packed

1 tsp. salt

1-1/2 c. walnuts, chopped

1 c. flaked coconut (or chocolate chips)

3/4 c. butter or margarine, melted

3/4 c. orange marmalade

In a mixing bowl, combine the oats, brown sugar and salt. Stir in remaining ingredients and mix well. Press into a greased cookie sheet. Bake at 425˚ for 15-17 minutes or until golden brown.