2 med. onions, sliced
1 clove garlic
2 tbsp. salad oil
1 (10 3/4 oz.) can beef gravy
3 (8 oz.) can tomato sauce
1 (3 oz.) can whole mushrooms, undrained
2 tbsp. snipped parsley
1 (3 lb.) loin of pork, cut from bone in 1/4 inch slices
3/4 tsp. salt
1/4 tsp. pepper
2 tbsp. salad oil
2 c. raw reg. or processed white rice
3 or 4 onions, sliced
3 green peppers, cut into eighths
1/2 tsp. salt

Day before: In skillet, saute 2 onions and garlic in 2 tablespoon oil until golden; discard garlic. Add gravy, tomato sauce, mushrooms and parsley. Simmer, uncovered, 1 hour. Sprinkle pork with 3/4 teaspoon salt and pepper; saute in skillet in 2 tablespoons oil until brown all over.

Remove pork. To drippings in pan, add a little tomato gravy; stir to dissolve meat particles; add to rest of gravy. In 3 quart casserole, arrange half of pork slices; top with rice combined with half of gravy. Add half of remaining onions, rest of pork.

Cover with rest of onions, then peppers. Sprinkle with 1/2 teaspoon salt. Pour on rest of gravy. Refrigerate. About 1 3/4 hours before serving: start heating oven to 350 degrees. Bake casserole, covered, 1 1/2 hours, or until hot. Makes 8 servings.