SKILLET SUPPER

3 medium onions
1 lb. ground beef
1 cup bread crumbs
1 tsp. salt
3/4 cup evaporated milk
1 1/2-2 Tbsp. flour
5 medium potatoes
1 can tomato juice (1 pt.)
1 tsp. salt
3 Tbsp. butter

Peel onions. Chop sufficient onions to make about 1/4 cup. Slice remaining onions.
Place chopped onions, beef, bread crumbs, salt, and evaporated milk into medium sized mixing bowl. Mix together lightly with fork. Roll lightly into 12 balls; about 2" in diameter. Roll each ball in flour to coat, then set aside.

Melt butter in large frying pan that has a tight fitting lid. Add sliced onions and cook over low heat until onions are transparent. Remove from skillet and save. Add meat balls and brown on all sides.

Cover meatballs with slices of potatoes and onions. Pour tomato juice over all, then sprinkle with salt and pepper. Cover and cook on low heat until potatoes are done.

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