4 large baking potatoes
2 cups ground fully cooked ham
1 cup mayonnaise or salad dressing
1/3 cup shredded process Swiss cheese (2 ounces)
2 tablespoons chopped green pepper
2 tablespoons chopped pimiento
1 tablespoon minced dried onion
1/4 cup shredded American cheese (1 ounce)

Scrub potatoes. Bake in 425° oven for 45 to 60 minutes or till done. Cut slice from to of each. Scoop out inside and cube. Toss with ham and next 5 ingredients, spoon into potato shells. Bake in 425° oven for 15 minutes. Sprinkle American cheese atop. Heat 1 to 2 minutes more or till cheese melts. Makes 4 servings.

BEEF-STUFFED ONIONS

6 medium onions, peeled
1/2 pound ground beef
1 8-ounce can tomato sauce with cheese
1 tablespoon all-purpose flour
1/2 teaspoon sugar
3/4 cup soft bread crumbs (1 slice bread)
2 tablespoons grated parmesan cheese
1 tablespoon butter or margarine, melted

Cook onions in boiling, salted water 25 to 35 minutes or till tender. Drain; cool. Remove centers of onions; chop and reserved 1/2 cup of noon centers. Cook beef with 1/2 teaspoon salt till lightly browned; drain. Stir in reserved 1/2 cup chopped onion. Stuff onion shells with beef mixture. Place onions in 1 1/2-quart casserole. Combine tomato sauce, flour, sugar, 1 cup water, and 1/4 teaspoon salt. Pour over onions. Bake in 350° oven for 25 minutes. Combine crumbs, cheese, and butter; sprinkle over onions. Bake 15 to 20 minutes. Services 6.

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