8 oz. sm. or med. shells
3/4 c. minced celery
1/3 c. Karo blue label syrup
1/3 c. cooking sauterne
2 tsp. salt (optional)
1 lb. can tomatoes, halves or wedges
1-1/2 lb. ground sirloin
3/4 c. minced onion
8 oz. can tomato soup
1 tbsp. prepared mustard
1/8 tsp. pepper
Sharp cheese

Cook shells according to package directions. Meanwhile, in heavy aluminum pot or dutch oven, brown meat and push to side. Saute the celery and onion until tender. Stir in syrup, soup, wine, mustard and seasonings. Bring to boil; add cooked shells and mix well. Put into 2 quart baking dish; top with tomatoes and strips of cheese. May be refrigerated at this point and baked later. Bake, covered, at 350 degrees for 1/2 hour or until bubbly. Serves 6 to 8.