Lancaster County cookbook awarded for each recipe published. Please make sure your name and address are legible. Send to: Country Kitchen, New Holland News, PO Box 1895, New Holland, PA 17557

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Apple Salad

1-1/2 lbs. ground beef 1/4 cup chopped onion 1 can (10-3/4 oz.) condensed tomato soup 2 cups cooked brown or white rice 2 cups shredded mozzarella, cheddar, American, or blended cheese 1/2 tsp. salt Dash of pepper 5 large green bell peppers

Brown ground beef with onion until no red remains. Drain off grease. Place beef and onion mixture into a large bowl, add about 1/2 can of tomato soup, 2 cups cooked rice, 1-1/2 cups shredded cheese, and salt and pepper if desired. Mix well. Meanwhile, cut the green peppers in half crosswise, taking care to remove stem sections. Place peppers cut side up in an 8X12-inch ovenproof dish. Fill pepper halves with the ground beef mixture. To remaining 1/2 can of tomato soup add 2-3 tablespoons water and pour over and around the pepper halves. Top with remaining 1/2 cup cheese. Cover and bake at 350° F. for about 45 minutes.

Barbequed Green Beans

1-1/2 qts. green beans, crisp cooked 4 strips bacon 1 large onion, chopped 3/4 cup ketchup 2 Tblsp. mustard 1/2 cup brown sugar Salt to taste

Fry and crumble bacon. Saute onion in bacon grease. Drain half the liquid off the green beans. Mix the sauted onion, ketchup, mustard, brown sugar, and salt together. Add green beans and liquid. Stir. Pour into casserole dish and top with bacon. Bake at 350° F. for 1-1/2 hours or at 250° F. for 3 hours.