Years ago, we received a five-pound block of American cheese when we picked up what we called “welfare food.” It was so good. There is nothing to compare with it nowadays. I miss that cheese.

I have a recipe for those of you who receive food commodities. Sometimes you really have to reach to find a good tasting recipe for those items that you are not familiar with. We grow up eating certain dishes. Our mothers made them as did our grandmas. It can be hard to learn to like something new, but give it a try.

What do you think of the canned pork? You probably drain the broth and congealed fat from the canned pork, add barbecue sauce, heat and serve it on a bun. I have a recipe that will feed your family and not on a bun either. To top it off, they will like it, that is, if they like casseroles. This is a top of the stove casserole. I suppose you could sprinkle some buttered cracker crumbs on top and pop it in the oven at 350 F. for twenty minutes or so. But it turns out just fine when cooked on top of the stove. Try it.

PORK AND RICE CASSEROLE
1 1/2 lb. can cooked pork (the food bank type)
1/2 cup chopped onion
1/2 cup chopped celery
3/4 cup uncooked rice
1 can cream of mushroom soup
2 or 3 tablespoons soy sauce

Open a can of cooked pork. Remove the hardened fat. Reserve the pork broth. Place the hardened fat in a deep 12-inch non-stick skillet over medium low heat. Melt the fat and add the uncooked rice. Cook the rice, stirring often, over medium low heat, until opaque but not browned. Add chopped onion and chopped celery. Stir to combine. Continue cooking for 5 minutes, stirring occasionally. Add pork, reserved broth and mushroom soup. Combine well, breaking up the chunks of pork. Cover and cook over medium low heat, stirring occasionally to prevent sticking, for 20 minutes. Add soy sauce. Continue to simmer until all liquid is absorbed and rice is cooked. Serves 6.