Creamed Beef Sauce with Noodles

1 8-ounce package fine egg noodles

1 pound ground beef

12 cup sliced green onions

12 teaspoon dill weed

1 1014-ounce can condensed cream of mushroom soup

12 cup sour cream

14 cup water

12 teaspoon salt

18 teaspoon pepper

Cook noodles. In 10-inch skillet cook ground beef, onions and dill until done. Stir in soup, sour cream, water, salt and pepper. Serve over hot noodles.

Makes 4 servings.

Sausage 'n' Noodle Dinner

1 pound pork sausage

1 medium head cabbage, thinly sliced

1 large onion, thinly sliced

1 large carrot, shredded

2 teaspoons chicken bouillon granules

14 cup boiling water

2 cups sour cream

34 teaspoon salt

12 teaspoon pepper

8 ounce noodles, cooked and drained.

Brown and crumble sausage, drain. Add cabbage, onion, carrot and mix well. Dissolve bouillon in water, pour over vegetables. Cover and cook until tender, about 10 to 15 minutes. Reduce heat, stir in sour cream, salt, and pepper. Heat thoroughly. Add hot noodles and toss.

Makes 4 to 6 servings.

Roselee Novotny

St. Paul