Blue Ribbon Casserole

1 Pound Ground Beef
1 Package Sloppy Joe Mix
1 8 Ounce Can Tomato Sauce
1 Can Water
3 Cups Cut Cabbage
3 Cups Sliced Zucchini
1 Cup Sliced Onions
Cheese Slices

In a large skillet, brown hamburger. Stir in sloppy joe mix, tomato sauce and a can of water. Stir and simmer for 10 minutes. In a 9 X 12 baking dish, layer cabbage, zucchini and onions. Pour beef mixture over and bake 30-40 minutes at 350°, or until vegetables are done. Put cheese on top and return to oven until melted.

NOTES : This is a great casserole. I used Mexican style tomato sauce and it provided an extra zing. My husband said don't lose the recipe, it's a keeper.

Spicy Macaroni & Cheese

4 Cups Elbow Macaroni -- cooked until almost al dente
8 Ounces Cheddar Cheese -- 1/2 cubed, 1/2 grated
8 Ounces Colby Cheese -- cubed
8 Ounces Monterey Jack Cheese -- cubed
4 Teaspoons Flour
1 Teaspoon Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Cayenne Pepper
1 Teaspoon Dry Mustard
1/4 Teaspoon Ground Nutmeg
8 Tablespoons Sour Cream
2 Large Eggs -- beaten
2 Cups Heavy Cream
2 Cups Half-and-half
1/4 Cup Finely Grated Onions
Buttered Bread Crumbs

Preheat oven to 350°. Prepare a large 9 X 13" baking dish.

In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.

In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard and nutmeg. Add the sour cream, eggs, heavy cream, half-and-half and onions. Pour over macaroni and cover with shredded cheddar cheese. Bake uncovered until the top is just beginning to brown, about 35 minutes. Add a layer of buttered bread crumbs and bake an additional 10 minutes.