Steak Potato Scallop

1 pound Beef round steak, 1 inch thick
Flour
3 Tablespoons Shortening
3 small Onions, thinly sliced
3 Tablespoons Flour
1 1/2 teaspoons Salt
1/4 teaspoon Pepper
dash Thyme
dash Garlic salt
2 cups Water
3 medium Potatoes, pared and thinly sliced
Salt
Paprika

Heat oven to 350 degrees F.
Cut meat into 1-inch cubes; coat with flour.
Melt shortening in skillet; brown meat.
Add onions; cook and stir until onion is tender.
Pour into ungreased 2-quart casserole.
Sprinkle with 3 Tablespoons flour, 1 1/2 teaspoons salt, the pepper, thyme, and garlic salt. Pour water over mixture.
Cover; bake 45 to 60 minutes or until meat is tender.
Increase oven tmeperature to 450 degrees F.
Arrange potatoes on meat; sprinkle with salt and paprika.
Bake uncovered about 30 minutes longer or until potatoes are tender.
Makes 4 to 6 servings.

Broccoli and Corn Scallop

2 tbsp. chopped onion
2 tbsp. oleo
1 tbsp. flour
1 1/2 c. milk
8 oz. pkg. shredded Jack cheese
12 oz. can whole kernel corn
1 c. cracker crumbs
2 (10 oz.) pkg. frozen broccoli
spears, cooked and drained

Saute onion in 1 tablespoon oleo and blend in flour.
Gradually add milk, stirring constantly until thick.
Add cheese, stirring until cheese is melted.
Stir in corn and 1/2 cup crumbs.
Arrange broccoli in 7×11 inch dish.
Pour cheese mixture over broccoli.
Toss remaining crumbs and oleo and sprinkle over casserole.
Bake at 350 degrees for 30 minutes.
Serves 8.