This recipe was submitted by Aurilee Geertz to the West Liberty Sesquicentennial Cookbook. Aurilee was a farmer’s wife, mother of several daughters, she was active in their church as well as in the community, and she and her husband were in the bridge group that played cards with my husband’s parents. I was fortunate to know her through several of these ways.

Creamy Ham and Potato Skillet

5 c. sliced, pared potatoes
1 lb. fresh green beans, cut in 1-inch lengths (or 1 can beans)
1 c. chopped celery
1 ½ c. water
1 tsp. salt
milk
1 c. chopped onion
¼ c. butter
¼ c. flour
2 c. cubed, fully cooked ham
2 T. chopped fresh parsley
1 ½ c. shredded cheddar cheese

Combine potatoes, fresh green beans, celery, water and salt in 12-inch skillet. Cover and simmer 15 minutes. Drain vegetables; reserve cooking liquid. Add enough milk to cooking liquid to make 2 ½ cups; set aside. Saute onion in melted butter in same 12-inch skillet until tender (do not brown). Add flour; blend well. Gradually stir in milk mixture. Cook, stirring constantly, until sauce thickens. Boil 1 minute. Add drained vegetables, ham and parsley. Cover and simmer 10 minutes. Sprinkle with cheddar cheese. Cover and simmer 5 more minutes or until cheese is melted. Makes 6 servings.

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This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.