5 franks
1/2 c. minced onion
1/2 c. minced green pepper
1 tbsp. butter
1 (7 or 8 oz.) pkg. macaroni
3/4 c. instant nonfat dry milk
1 c. water
1/2 tsp. salt
1/4 tsp. leaf thyme or basil
1 (15 oz.) can tomato sauce with tomato bits
2 c. diced Cheddar (8 oz.)

Cut 2 franks in thin diagonal slices crosswise. In large skillet cook franks with onion and green pepper and butter until onion is soft and transparent. Cook macaroni in boiling salted water, drain. Add macaroni, nonfat dry milk, water, salt and thyme to skillet mixture. Stir gently over low heat to blend thoroughly.

Stir in 1 cup tomato sauce and 1 1/2 cups cheese. Pour into 2 quart casserole. Bake in preheated oven at 350 degrees for 20 minutes. Meanwhile slice 3 franks lengthwise. Arrange in pinwheel pattern on top. Pour over remaining tomato sauce. Top with remaining 1/2 cup cheese. Bake 10 minutes longer. 6-8 servings.