4 slices bacon, cut up
2 green onions (with tops) sliced (about 1/4 cup)
1 can (16 oz.) stewed tomatoes
4 frankfurters, cut diagonally into slices
3 c. water
3 tsp. instant chicken bouillon
1/8 tsp. salt
1/8 tsp. pepper
1 can (17 oz.) kidney beans
4 oz. uncooked shell macaroni (about 1 1/3 cups)
Garlic toast

Cook and stir bacon and onions in 3-quart saucepan over medium heat until onions are tender; drain. Stir in tomatoes, frankfurters, water, instant bouillon, salt and pepper. Heat to boiling, reduce heat. Cover and simmer until bouillon is dissolved, about 5 minutes.

Stir beans (with liquid) and macaroni into tomato mixture. Heat to boiling; reduce heat. Cover and simmer until macaroni is tender, about 10 minutes. Serve with Garlic Toast. 4 servings.

GARLIC TOAST:

Heat oven to 400 degrees. Spread butter, softened, over 1 side of each of 8 slices French bread. Sprinkle garlic powder and grated Parmesan cheese over butter. Bake on ungreased baking sheet until tops are golden brown, about 7 minutes. Turn slices; spread with butter and sprinkle with garlic powder and cheese. Bake 7 minutes longer.