1. Melt butter in skillet. Add chopped pepper and onion. Cover; cook slowly about 5 minutes until onion is tender but not brown. (Cover for 4-quart saucepan fits skillet.)
2. Rinse dried beef with hot water; drain; add; cook slowly 2 or 3 minutes longer.
3. Sprinkle flour over all; stir to distribute flour evenly.
4. Stir in milk. Stir constantly until mixture comes to a boil and sauce thickens.
5. Serve over squares of hot corn bread made with corn muffin mix. Makes 4 to 5 servings.
STUFFED PORK CHOPS
6 thick pork chops
2 cups soft bread crumbs
¼ cup melted butter or margarine