2 green peppers
2 coves garlic (minced)
1 jar ripe olives
1 medium can tomato puree
3 onions (chopped)
1 tsp. thyme
1 stalk celery (chopped)
1 1/2 tsp. chili powder
Several sprigs parsley
1 tsp. paprika (chopped)
2 bay leaves
Salt to taste
Pepper to taste
2 lb. ground round (better than hamburger if less fat desired) Cayenne pepper to taste
1 can whole kernel corn

Saute, peppers, garlic, onions, celery and parsley in 1 or 2 t. butter. Add ground meat. Cook about 15 or 20 minutes. Add corn, olives, liquid from cans, tomato puree. and seasonings. Simmer with ground meat mixture for 5 or 10 minutes. Pour all above mixture into deep casserole dish. Top with the following mixture. Cook, on low heat, 2 c. yellow or white corn meal (stone ground is best tasting), in 2 c. water until thick. Add more water if too thick. Season with salt, pepper red pepper (cayenne) to taste. Drop corn meal mixture over top of casserole mixture. Spread to completely cover. Sprinkle top with grated Italian cheese. Bake 45 minutes in 350 degree oven.
Will serve 8.

1 lb. ground round or chuck
1 to 2 t. chil1 powder
2 t. olive oil
1 can (8 3/4 oz.) cream style corn
1 medium onion (chopped)
1 clove garlic (minced)
1/2 c. black olives (slivered)
1/2 c. yellow corn meal
2 eggs (beaten)
1/2 c. milk
2 tsp. salt
1 1/2 c. tomato juice

Crumble meat into the olive oil in skillet. Cook until meat loses its red color. Add onion and garlic and cook, stirring, 2 to 3 minutes longer. In top of double boiler, mix corn meal and milk. Make a paste of 1/2 c. tomato juice and the chili powder. Add to corn meal with remaining juice and cook over boiling water, stirring occasionally, 20 min. Mix all ingredients and put in a 2 quart casserole. Bake in moderate oven (350 degrees) 30 to 35 minutes.

Makes 8 servings. To freeze, put unbaked mixture in containers and freeze. Thaw before baking.

(6 to 8 servings)

1/4 c. olive oil
1 tsp. salt
1/4 c. margarine or butter
1 c. ripe olives (can use less)
2 cloves garlic (minced)
2 to 3 medium onions (sliced thin)
1 to 2 t. chili powder
3 eggs (well beaten)
1 can tomatoes (1 lb.)
1 c. milk
1 can corn (whole kernel)
1 1/2 c. corn meal

Cook the onion lightly in the oil and margarine. Add the tomatoes, corn, olives and seasonings, and let cook 15 minutes. Mix together the eggs, milk and corn mea1, and add to first mixture. Let simmer 15 minutes more, stirring occasionally so it will not stick to the bottom of the pan and burn! Bake 1/2 hour in 350 degrees oven in a large casserole or baking dish. It should "set" so as not to be too soft. This is very satisfying as a main dish, although some people might prefer to add some browned beef.

2 eggs (slightly beaten)
1/4 c. Worcestershire sauce
2 tsp. salt
1 tsp. dry mustard
4 small onions (chopped)
1 1/2 c. bread crumbs
1/4 c. horseradish
2 lb. hamburger (not ground round)
1/4 c. green pepper (chopped)

Mix in order given. Pack into bread tin (greased). Cover top with 3/4 C. catsup. Bake 45 minutes at 400 degrees.

1 lb. ground beef
1/2 tsp. dried oregano
1/2 c. evaporated milk
4 oz. American cheese (1 c.)
1/2 c. catsup (shredded)
1/3 c. fine dry bread crumbs
8 inch pie shell
1 tsp. Worcestershire sauce (unbaked)
1/4 c. onion (chopped)

Combine ground beef, milk, catsup, bread crumbs, onion and oregano. Season with 3/4 salt and 1/8 tsp. pepper. Prepare pastry to line 1 (8 inch) pie plate. Fill with meat mixture. Bake at 350 degrees for 35 to 40 minutes. Toss cheese with Worcestershire and sprinkle atop pie. Bake 10 minutes more. Remove from oven and let stand 10 minutes before serving. Trim with pickle slices.

Serves 6.

1 1/2 lb. ground beef (seasoned to taste)
1 can tomato paste (6 oz.)
12 small carrots (pared and cut in 1 inch pieces)
3 T. flour
3 t. salad oil
1 pkg. frozen green peas and pearl onions
1/2 lb. link sausage (sliced in 3/4 inch pieces)
Piecrust
3 c. water
1 egg (slightly beaten)
1 envelope spaghett1 sauce mix

Roll hamburg into balls and then in flour to coat. Brown in oil. Push to one side and add sausage and brown lightly. Stir 2 1/2 c. water, spaghetti sauce mix and tomato paste into pan with meat. Cover and simmer 15 minutes. Cook carrots in 1 c. water (salted), adding peas and pearl onions when almost done. Add to meat mixture being sure there is 1/2 c. liquid to adde Spoon mixture into 12 c. baking dish. Prepare pie crust. Roll into (15 x 12) inch rectangle and cut, or more 1 inch strips. Save 3 strips for rim of pie. Weave remainder over pie to make lattice top. Cover rim with remaining strips and press down lightly all AROUND.
Brush with beaten eggs. Bake in hot oven (425 degrees) 30 minutes or until pastry is golden and filling bubbles up.

6 to 8 servings.

1 lb. ground beef
1 medium onion (minced)
1/2 lb. lean ground pork
2 eggs
1/2 c. bread crumbs
1 T. salt
3/4 c. water
1/2 t. pepper

If possible have the meat ground twice. Combine all ingredients and brown meat balls in oven proof dish. Set aside. Remove most of drippings (fat) and add 2 c. water to pan. Scrape up pan. Add several drops of Maggi seasoning, 2 bouillon cubes and meat balls. Simmer gently for 45 minutes. Thicken gravy with flour and water if desired. Best served with boiled potatoes and a tart salad.

1 1/2 lb. good steer beef
1 can mushroom soup
Garlic salt
1/2 soup can burgundy
Accent
Chives

Sprinkle meat with salt and Ac'cent. Combine right in casserole with wine and mushroom soup. Snip some chives over all and mix. Cover. Bake at 325 degrees for three hours, adding more wine if needed to make good gravy. Uncover last few minutes of cooking time. Serve with rice or noodles. A 1 lb. can of cooked onions and mushrooms may be added.

Serves 5 to 6.

3 lb. lean beef stew meat
1 c. red dinner wine
2 t. butter
2 tsp. Spice Islands onion powder
2 (8 oz.) cans tomato sauce with mushrooms
2 tsp. Spice Islands seasoning salt
1/2 tsp. oregano

Brown meat in butter in a very heavy pan until deep golden brown.

Combine tomato sauce, wine, all seasonings and pour over beef. Cover and simmer 3 to 3 1/2 hours, until beef is very tender. Remove any excess fat from top of sauce before serving. Serve with French bread, green tossed salad, wine.

3 lb. beef cut as for stew (even tough cuts will tenderize)
8 oz. can sliced mushrooms
1 envelope Lipton's onion soup mix
2 can undilluted cream of mushroom soup
1 c. dry sherry

Mix all ingredients in a large casserole or electric skillet with tight fitting cover. Bake at 300 degrees or simmer electrically at 250 degrees for 4 hours. If cover does not fit tight, be sure to check and add liquid if needed. Freezes well.

Serves 8, at least.