CORN AND CHIPPED BEEF SKILLET SUPPER

This recipe is from a 1956 Niblet corn advertisement and certainly shows how tastes have changed; do they even make chipped beef anymore?

INGREDIENTS

2 tablespoons butter

3 tablespoons chopped green pepper

4 ounce package chipped beef

1 can condensed cream of chicken soup

¼ cup milk

¼ teaspoon dry mustard

12 ounce can whole kernel corn

DIRECTIONS

Melt butter in skillet and add green pepper, cook over low heat until tender.

Add beef and cook for 2 minutes. Remove mixture from skillet and set aside.

To the same skillet add soup, milk and dry mustard and stir over low heat until well blended.

Add corn and beef mixture, blend and cover skillet and cook until thoroughly heated. Serves 4.