Vernal Express | 1980-03-20 | Page 29 | Pork and Potatoes are Perfect Partners for Easy Casserole

Pork and Potatoes Are Perfect Partners For Easy Casserole A hearty casserole extends a warm welcome to winter appetites. ap-petites. It also provides a nutritious nu-tritious meal-in-a-dish when the foods that fill it are selected se-lected with an eye to nutritive value as well as flavor. Meaty casseroles score high on both these points. When tasty, boneless pork cubed steaks are left whole and layered in a casserole of scalloped potatoes, a delicious knife-and-fork entree results, says Reba Staggs of the National Na-tional Live Stock and Meat Board. Easy Pork and Potato Scallop 6 pork cubed steaks (2 to 2V2 pounds) 1 tablespoon lard or drippings i - 5 cups thinly sliced potatoes 1 cup milk 1 can (1034 ounces) condensed cream of mushroom soup 2 tablespoons instant minced onion 1 tablespoon diced pimiento IV2 teaspoons salt y8 teaspoon pepper Brown steaks on both sides in lard or drippings. Place half the sliced potatoes in a 2l2-quart casserole and top with 3 pork cubed steaks. Place remaining potatoes on cubed steaks and top with remaining re-maining steaks. Stir milk into soup. Add .onion, pimiento, salt and pepper and pour over steaks and potatoes. Cover and bake in a moderate oven (350F.) 1 hour 15 minutes. Remove cover and bake 10 to 15 minutes longer, or until potatoes are tender. 6 servings.