4 tbsp. salad oil
1 med. onion, chopped
2 lg. cans Underwood deviled ham
4 tbsp. flour
1/2 c. Campbell's beef broth
1 tsp. chopped parsley
2 c. drained and chopped sauerkraut

In large skillet, in oil brown onion; add ham and brown. Stir in flour; cook 5-10 minutes. Add broth, kraut and parsley. Cook 5 minutes more; should be stiff. Refrigerate overnight.