You’ll need a 12-inch skillet for this savory recipe: 5 c. sliced, pared potatoes 1 lb. fresh green beans, cut in 1-inch lengths (or 1 can beans) 1 c. chopped celery 1 ½ c. water 1 tsp. salt milk 1 c. chopped onion ¼ c. butter ¼ c. flour 2 c. cubed, fully cooked ham 2 T. chopped fresh parsley 1 ½ c. shredded cheddar cheese Combine potatoes, fresh green beans, celery, water and salt in 12-inch skillet. Cover and simmer 15 minutes. Drain vegetables; reserve cooking liquid. Add enough milk to cook liquid to make 2 ½ cups; set aside. Sauté onion in melted butter in same 12-inch skillet until tender (do not brown). Add flour; blend well. Gradually stir in milk mixture. Cook, stirring constantly until sauce thickens. Boil 1 minute. Add drained vegetables, ham and parsley. Cover and simmer 10 minutes. Sprinkle with cheddar cheese. Cover and simmer 5 more minutes or until cheese is melted. Makes 6 servings. This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.