This seems like the winter that doesn’t end, so I invited some friends and neighbors in for lunch between snow storms. I debated making the Cheeseburger Macaroni or the Lasagna Roll Ups, so I made both.

Cheeseburger Macaroni

8 oz. uncooked small elbow macaroni

1 lb. ground beef

1 onion, chopped

2 (14-1/2-ounce) cans Italian stewed tomatoes, undrained

1/4 c. ketchup

1/2 tsp. ground red pepper

1/2 tsp. salt

1 c. shredded cheddar cheese

Cook elbow macaroni according to package directions. Drain.

Cook ground beef and onion until ground beef crumbles and is no longer pink. Drain. Stir stewed tomatoes and next three ingredients into skillet; cook until thoroughly heated. Stir in cooked macaroni. Sprinkle with shredded cheddar cheese and serve immediately.

Lasagna Roll Ups

4 lasagna noodles

1 1/2 c. spaghetti sauce

1/2 c. mozzarella cheese, shredded

2 Tbls. parmesan cheese, grated

Cook lasagna noodles according to package directions. Drain and rinse with cool water, set aside. In bottom of small greased baking dish, spread about 1/4 c. of sauce. Spread about 1/4 c. sauce on each lasagna noodle. Carefully roll each one up and place, seam side down, in baking dish. Top with remaining sauce. Cover and bake in 350 degree oven for 30 minutes or until hot and bubbly. Uncover and sprinkle with mozzarella and parmesan. Return to oven for 5-6 minutes or until cheese melts and top is lightly browned.

Raspberry Delight Salad

1 pkg. (3 oz.) raspberry Jello

1 c. boiling water

1 cup vanilla ice cream

1 can (8 oz.) crushed pineapple, drained

1 medium banana, sliced

1/2 c. chopped pecans

3 Tbsp. orange juice

Dissolve Jello in boiling water. Mix in the ice cream and orange juice until blended. Chill until partially set. Add fruits and nuts.