3 tbsp. flour
1 1/2 tsp. slat
1/4 tsp. pepper
8 (about 1 lb.) pork tenderloin patties
1 tbsp. oil
2 tbsp. water
2 tbsp. butter
1 7/8 cups undiluted Carnation Evaporated Milk
1 cup grated process cheese
1/4 cup chopped onion
1/4 cup chopped green pepper
2 tbsp. chopped pimiento
3 cups cooked medium noodles

Makes 4 Servings

Recipe from Cooking with a Velvet Touch (1964)

Combine flour, salt, and pepper.  Flour patties; save remaining flour.  Brown patties in oil in large skillet.  Add water. Cover skillet; cook patties over low heat 20 to 30 min.  Remover from skillet; set aside.  Melt butter.  Add remaining flour mixture.  Slowly add Carnation, stirring constantly.  Stir until mixture thickens.  Remover from heat.  Add cheese, onion, green pepper and pimiento.  Mix sauce lightly with noodles.  Pour into 1 1/2 quart casserole.  Top with patties.  Bake in moderate oven 350 degrees for about 20 min.