1-1/2 to 2 c. Carrots, sliced

2-1/2 to 3 c. Cabbage, shredded

1 Onion, chopped

1-1/2 c. Diced Pasteurized Processed Cheese

Use a large saucepan. Put carrots in pan with a small amount of water. Layer chopped onion and cabbage on top of the carrots. Boil briefly, just enough to partially cook the vegetables. Put vegetables in a casserole dish and sprinkle cheese on top. Bake for 30 minutes at 350 degrees. Size of dish depends on the amount of vegetables used. You might need to adjust the amount of cheese also. .

From the kitchen of: Wanda Paulsen, Chappell, Neb.

1 pkg. Frozen Spinach, chopped, cooked and drained

1 c. Cottage Cheese

2 Eggs

2 c. Cheese, grated

Parmesan Cheese

1 Tbsp. Lemon Juice

Mix ingredients together. Butter a pan and sprinkle parmesan cheese over butter. Place mixed ingredients buttered pan. Bake at 45 minutes in a 350 degree oven. If doubled, bake 1 hour.

From the kitchen of: Chris Bryant, Johnson City, Tenn.

2-2/3 c. Uncooked Rotini Pasta

1 lb. Lean Ground Beef

1-1/2 c. Celery, chopped

1 Onion, chopped to make 1 cup

2 cans Diced Tomatoes, undrained

1 (10-3/4 oz) can Condensed Tomato Soup

1 t. Dried Basil Leaves

1/2 t. Salt

1/2 t. Pepper Flakes

Cook and drain pasta as directed on package. In a nonstick skillet, cook beef, celery and onion over medium-high heat about 6 minutes, stirring occasionally until beef is thoroughly cooked. Drain. Stir in pasta and remaining ingredients. Heat to boiling. Reduce heat and simmer uncovered 10 minutes until thickened and bubbly. For those who like heat, add 1/4 t. ground red pepper.

From the kitchen of: Iola Egle, Bella Vista, Ark.