Ham cooks with with potato slices in cream mushroom soup. Bits of pimento and green pepper add dash, color. Bury ham in potatoes to bake, then lift to top for serving. Keeps meat moist.

• 2 tablespoons enriched flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 can condensed cream of mushroom soup
• 1/2 cup milk
• 6 cups sliced uncooked potatoes
• 1/4 cup chopped green pepper
• 1/4 cup chopped onion
• 2 tablespoons chopped pimento
• 1 slice smoked ham, 1/2 inch thick

Combine flour, salt, and pepper; slowly stir in soup and milk. Heat to boiling.

Combine potatoes, green pepper, onion, and pimento; place in greased 2-quart casserole. Pour soup mixture over. Mix lightly. Cut ham into serving pieces; place on top of casserole or bury in potatoes.

Bake uncovered in moderate over (350°) 45 minutes; uncover and bake 45 minutes longer. Garnish with hot canned mushrooms, if desired. Makes 6 to 8 servings.

• 1 small onion, chopped
• 4 buttons minced garlic
• 1 Tbs. bacon drippings
• 1-1/2 lb. ground steak
• Salt & pepper to taste
• 1 Tbs. chili powder
• 1  8-oz. can tomatoes
• 3/4 cup uncooked rice

Sauté onion and garlic in bacon drippings. Add ground meat and brown. Then add seasonings, tomatoes, and lastly, rice that has been washed. Put in casserole, cover and bake at 350° for 40 minutes.

[It is just that easy! This is the first time I've heard cloves of garlic referred to as "buttons"...]

Just plain good–good for the family and for the budget!

Cook in 3 tbs. fat until soft: 1/2 onion, chopped. Add: 3 tbs. flour; 1/2 tsp. salt, dash pepper. Stir until smooth. Add: 1-1/2 cups Herb-Ox Vegetable Bouillon; 1/2 cup milk. Stir until the sauce boils. Add: 1 can tuna fish; 3 hard-cooked eggs, sliced; 1 cup celery, diced. Turn into casserole. Top with baking powder biscuits and bake in hot oven (400°) until biscuits are done.   4 servings.