2 cups chopped cold (fully cooked) meat
2 cups chopped cold potatoes
1 small minced onion
1 cup bread crumbs
1 cup left-over canned tomatoes
1 tablespoon drippings
Salt and pepper

Mix meat, potatoes, onion, salt, and pepper.  Grease baking dish, sprinkle with crumbs.  Put in a layer of meat and potatoes, then cover with a little tomato.  Repeat until ingredients are used up.  Sprinkle top thick with crumbs and dot with butter.  Bake at 350 degrees for 20 minutes or until heated through.

2 tablespoons butter
1 tablespoon finely cut cooked salt pork
2 tablespoons finely cut cooked ham
2 tablespoons finely cut onion
2 tablespoons finely cut olives
1 tablespoon chopped pimiento
1 teaspoon capers
1 cup cooked chicken
1/2 cup washed rice
2 cups hot chicken stock
2 tablespoons tomato catsup

Melt butter, add salt pork, ham, onion, olives, and pimiento. Add capers. Stir and cook 2 minutes. Add chicken, cut in strips, and cook 5 minutes. Then add rice and cook until rice is lightly browned, stirring constantly.

Add hot chicken stock, stir with fork, put in casserole dish. Cover and bake until rice is tender and stock is absorbed. Add catsup, season to taste and serve, garnished with olives, pimiento, and parsley.

1 pound round of beef
1 pound fresh pork
1 1/2 quarts boiling water
6 red bell peppers
18 ripe olives
30 raisins
3 cloves of garlic
1 1/4 cups white cornmeal
1/4 cup butter
1/4 cup shortening
1 teaspoon salt

Cut beef and pork into 3/4 inch pieces.  Put in casserole dish with boiling water.  Cover and cook in moderate oven 2 1/2 hours.

Cover peppers with water, cook until tender, drain, remove seeds, press through fine strainer, and add 6 tablespoons of the pulp to the meat.  Add olives, raisins, garlic, and 1/4 cup cornmeal mixed with 4 tablespoons cold water, and salt and pepper to taste.

Return to oven and cook 15 minutes.  Put 2 cups of water, butter, shortening, and salt in a saucepan.  Add slowly, 1 cup cornmeal, and stir and cook until thick.

Remove meat from casserole, line dish with the cornmeal mixture, reserving small portion.  Pour in the meat mixture, cover with thin, round pats of cornmeal mixture and bake one hour.

2 tbsp. canola oil
1 medium onion, diced
1 medium bell pepper, diced
2 celery stalks, diced
1 (15 oz.) can tomatoes diced
1 medium head of cabbage, chopped
1/2 stick of butter
1 (16 oz) pkg. cheddar cheese
1 C milk
1 tsp. flour

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1 cup chopped, cooked ham
2 1/2 cups freshly mashed potatoes
1 tablespoon shortening
1/2 cup bread crumbs
1 teaspoon each minced parsley and onion
1/2 teaspoon mustard
1/2 cup hot milk

Mash the potatoes with the shortening and milk until light and smooth.  Add ham and seasonings.  Grease baking dish, sprinkle in part of the crumbs.  Put in ham and potatoes, sprinkle top with the rest of the crumbs.  Bake until top is well-browned.

Mashed sweet potatoes are preferred by some for this dish, in which case the mustard and onion may be omitted and a teaspoon of sugar added.