Recipe Monday:

Ham and Potato Scallop:

1 fully cooked ham slice, cut 1/2 inch thick (about 1 pound)

5 cups thinly sliced parsed potatoes

1 10 1/2-ounce can condensed cream of mushroom soup

1/4 cup milk

1/2 cup chopped green pepper

Dash pepper

2 tablespoons butter

Cut ham into serving or bite sized pieces. Place half the potatoes in greased 2 quart casserole pan. Cover with ham pieces. Place remaining potatoes atop. Combine soup, milk, onion, green pepper, and pepper; pour over potatoes. Dot with butter. Cover and bake in moderate oven (350 Degrees) for 1 hour. Remove cover; bake 45 minutes longer or until potatoes are done. Trim with snipped parsley.