SAUSAGE-TOP CASSEROLE

1 6 oz. pkg. (2 cups) noodles 1 cup grated pimento or nippy

] can condensed cream of cheese
celery soup 2 tbsp. melted margarine or butter
1 cup drained cooked or canned ‘2 cup dry bread crumbs
peas (optional )

Y2 lb. or more sausages

Cook noodles in boiling salted water until tender; drain. Com-
bine noodles, soup, peas and cheese in greased 194 qt. casserole.
Top with sausage. Combine butter and crumbs, sprinkle around
edge of casserole.

Bake in hot oven 400° for 25 minutes. Makes 4 - 6 servings.

To complete meal, add a crisp apple salad, toasted French bread,
add a baked dessert.
Nan Smallwood

HEAVENLY HASH

2 lbs. hamburger 1 can pimentos

1 Ib. pork or sausage meat 1 cup uncooked rice

V2 |b. bacon 1 8 oz. pkg. spaghetti
2 stalks celery (9 cups) 4 cans tomato soup

1 cup diced onions 3 tsp. curry powder

] large green pepper 1 tsp. chili

] can mushrooms and juice Salt to taste

Fry meat and chopped bacon until brown. Fry onions and
celery and pepper until tender. Cook rice and spaghetti separately.
Combine all and bake in oven. This is handy for a party of 16 - 12 or
freezing part for future meals.

Dorothy Newitt

EASY SPAGHETTI

¥%, \b. ground beef Y3 cup chopped onions

3 tbsp. shortening Y3 cup chopped green pepper
6 oz. spaghetti 1 tsp. salt

1 tirs- 28 oz. tomatoes Y tsp. pepper

Yo cup catsup

Brown beef lightly. Break spaghetti into one inch pieces, then
add to beef, also add tomatoes, catsup, onions, green pepper, salt,
and pepper. Mix well. Cook for 30 minutes. Servings 4 - 5

Audrey Roloff

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