Preparation time: 20 minutes. Cooking time: 30 minutes. Serves: 4.

1/2 lb. ground beef
1 med. onion, chopped
1/2 med. green pepper, chopped
1 c. diced celery
1 tsp. salt
1/4 tsp. black pepper
1 tbsp. Worcestershire sauce
1/2 tsp. dried basil leaves, crumbled
2 c. uncooked medium-size noodles
1 can (8 1/4 oz.) stewed tomatoes
1 can (16 oz.) red kidney beans, undrained
1/2 to 3/4 c. water
1 beef bouillon cube

1. In a 10-inch skillet with cover, saute beef for about 5 minutes, stirring until meat loses its red color.

2. Add onion, green pepper and celery. Saute 5 minutes longer. Sprinkle with salt, pepper, Worcestershire sauce and basil.

3. Stir in noodles, tomatoes, kidney beans and water. Add bouillon cube.

4. Bring mixture to a boil. Reduce heat. Cover, simmer, stirring occasionally, for 20 minutes or until liquid is absorbed.

Good served with: A tosssed green salad or coleslaw. Recipe may be halved or doubled. For 8 servings, use 1 (16 ounce) can stewed tomatoes.

HEALTH NOTE: To reduce sodium, substitute low-salt beef broth for bouillon cube and water.