5 frankfurters
1/2 c. minced onion
1/2 c. minced green pepper
1 tbsp. butter
8 oz. macaroni
3/4 c. instant nonfat dry milk
1 c. water
1/2 tsp. salt
1/4 tsp. leaf thyme or basil
15-16 oz. can tomato sauce
2 c. diced Cheddar cheese

Cut 2 frankfurters in thin diagonal slices crosswise. In a large skillet, cook frankfurters with onion, green pepper and butter until onion is soft. Meanwhile, cook macaroni and drain. Add macaroni, milk, water and seasonings to skillet mixture. Stir gently over low heat to blend thoroughly. Stir in 1 cup tomato sauce and 1 1/2 cup cheese. Pour into 2 quart casserole. Bake at 350 degrees for 20 minutes.

Meanwhile, slice 3 frankfurters lengthwise. Remove casserole from oven. Arrange franks in pinwheel pattern on top; pour over remaining tomato sauce. Top with remaining 1/2 cup cheese. Bake 10 minutes longer. Makes 6-8 servings.