Lemony Pasta

Ethel Williams, Papillion, Neb.

4 Tomatoes, chopped

1/2 c. Parmesan Cheese, freshly grated

1 Tbsp. Dill

4 Tbsp. Oil, divided

1/2 t. Salt

1/4 t. Pepper

1/2 c. Onion, chopped

2 Zucchini, sliced

1 t. Minced Garlic

1/4 c. Fresh Lemon Juice

1 lb. Bow-Tie Pasta, cooked

Combine tomatoes, cheese, dill, 2 tablespoons oil, salt and pepper in a large bowl. Heat remaining 2 tablespoons oil and garlic in large skillet over medium heat. Add onion and cook until tender. Stir in zucchini slices and cook until golden. Add hot pasta and zucchini mixture into bowl with tomatoes. Add lemon juice. Toss and serve.

Macaroni and Cheese Deluxe

Sharon Raasch, Imperial, Neb.

1 (7 1/2 oz) box Macaroni and Cheese

2 (6 1/2 oz) cans Tuna, drained or 1 lb. Lean Ground Beef, browned

1 (10 3/4 oz) can Cream of Mushroom or Celery Soup

1 (16 oz) can Peas

Make 1 box macaroni and cheese, following directions on the box. Add drained tuna or cooked beef and soup to macaroni and cheese. Mix well. Carefully fold in the peas. Heat until hot, stirring occasionally.

Baked Fettuccine Casserole

Chris Bryant, Johnson City, Tenn.

1 (6 oz) box Fettuccine Noodle Roni

1 box Broccoli with Cheese Sauce

1 (10 oz) box Cauliflower with Cheese Sauce

1/4 c. Parmesan Cheese

Cook fettuccine following directions on box. Place in a large bowl. Cook broccoli and cauliflower while fettuccine is cooking. Follow directions on box. Place cooked veggies over fettuccine. Add parmesan cheese over fettuccine and veggies. Mix thoroughly. *Can add a cup of chicken, turkey or cubed ham.