An abundance of fresh-from-the-garden vegetables extends the layer of ground beef into a hearty meal.
1 tablespoon flour
¾ teaspoon salt
¼ teaspoon ground black pepper
2 cups sliced raw potatoes
2 cups thinly sliced celery
¾ pound ground beef
1 cup thinly sliced raw onions
1 cup thinly sliced green bell peppers
2 cups chopped ripe tomatoes, see Note
Preheat oven to 350°F. Grease a shallow 2-quart casserole. Combine flour, salt, and black pepper in a custard cup.
Layer potatoes, celery, ground beef, onions, bell peppers, and tomatoes in order in greased casserole, sprinkling each layer with a sixth of the flour mixture.
Bake until the potatoes are tender, 1 to 1¼ hours. Serve from the casserole.
4 to 6 Servings
NOTE: Or use chopped, well-drained canned tomatoes and be sure to save the juice for another use.
Toward the end of the war, so many farm workers were on active duty that women, children, and retired workers were encouraged to volunteer for the Crop Corps during the harvest season. A Dole ad thanks the men, women, boys, and girls of Hawaii for harvesting a “splendid crop of Dole Pineapple.” The March 1944 issue of American Cookery notes that that year, “all women and girls who aid the war effort in the production of food, feed and fiber may wear the trim comfortable uniform until now worn only by the Women’s Land Army.” The uniform costs $6.20 and is described as a light blue cotton shirt, navy cotton twill overalls, and a cap.