1 lb. ground beef
1 (15 oz.) can tomato sauce
1/4 c. chopped green bell pepper
2 tbsp. Gold Medal all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. parsley flakes
2 c. shredded Cheddar cheese (8 oz.)
2 eggs
1 c. milk
1 tbsp. vegetable oil
1 c. Gold Medal all-purpose flour
1/2 tsp. salt
2 tbsp. chopped green onion

Heat oven to 425 degrees. Cook and stir ground beef in 10 inch skillet until brown; drain. Stir in tomato sauce, bell pepper, 2 tablespoons flour, 1/2 teaspoon salt, and the pepper and parsley flakes. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour into ungreased rectangular pan or baking dish, 13 x 9 x 2 or 11 x 7 x 1 1/2 inches. Sprinkle with cheese. Beat eggs, milk, oil, 1 cup flour, and 1/2 teaspoon salt with hand beater until smooth; pour over cheese. Sprinkle with onions. Bake until puffy and golden brown, 25 to 30 minutes. Serve immediately. Six servings.

Do not use self-rising flour in this recipe.