Yumasetti
Joni Q. Underwood

12-15 half cup servings

2 lbs ground beef
2 Tbsp brown sugar
2 cans (10 oz) tomato soup, undiluted
6 cups raw egg noodles
2 cups ketchup
½ tsp salt
½ tsp pepper
1 Tbsp dried onion flakes
2 cans (10 oz) Cream of Chicken soup- undiluted
1 can (10 oz) Cheddar Cheese soup- undiluted

Brown hamburger with salt, pepper, brown sugar, and onion flakes. Drain grease from hamburger and add tomato soup and ketchup. While hamburger is frying have the noodles cooking. When noodles are tender, drain them and add cream of chicken soup. Alternate layering hamburger mixture, noodle mixture, and cheddar cheese soup in crock pot. Cook on low for 4 hours.

Note: This recipe can be baked, if desired. Bake at 350 degrees for 30 minutes.


Cucumber & Pea Salad
Joni Q Underwood

8-10 half cup servings

2 cups chopped cucumber
1 cup sweet peas- fresh or frozen
½ cup sharp cheddar cheese
1 tsp salt
2 Tbsp Italian Dressing
1 cup Ranch Dressing

Peel cucumber and remove seeds. Cut cucumber into small chunks and place in a medium bowl. Add peas and cheese.
In a small bowl mix salt and dressings until smooth.
Pour over cucumber mixture and mix well.
Refrigerate 3-4 hours or overnight. (Overnight is best.)