Meat Loaf Creole

1 1/2 pounds chopped beef. 1/2 pound chopped veal. 1/4 pound chopped salt pork. 1 onion, chopped.

1 green pepper finely chopped. 1 teaspoon salt. 1/4 teaspoon pepper. Dash paprika.

Grease a bread pan and put in half the mixture. Place strips of pimento over the top, add the rest of the meat and bake in a moderate oven about 45 minutes. Serve with molds of hot boiled rice and tomato sauce.

Spaghetti a l'ltalienne

Boil 1/2 pound of spaghetti in boiling water for 25 minutes.

Prepare a sauce as for Rissotto, using olive oil for shortening, and cook the tomato sauce until onions are tender. Add the sauce to the spaghetti, then add cheese, and stir until cheese is melted. Dried or canned mushrooms may be added to the tomato sauce if desired.

Stuffed Peppers

Cut the tops and remove the seeds from sweet green peppers; cover with boiling water and allow to stand 5 or 10 minutes.

Stuff with cooked rice or macaroni seasoned well with butter, salt, pepper, finely-chopped onion, and moisten with strained tomato, cover the top with buttered breadcrumbs, arrange in a baking dish and bake about 3/4 of an hour.

Corn Pudding

1 cup canned corn.

2 slightly beaten eggs. 1 cup milk.

1 tablespoon butter. 1/2 teaspoon salt. 1/2 tablespoon sugar.

Mix ingredients, bake in well-greased individual or large baking dish in a moderate oven about 35 minutes. Unmold and serve with a white sauce and stuffed tomatoes or tomato fritters.

Poached Eggs California

Toast rounds of bread, dip the edges lightly in boiling salted water, spread with butter.

Set a carefully poached fresh egg on each slice. Over 3 or 4 eggs pour a cup of sauce made of 2 tablespoons each of butter and flour, 1/4 teaspoon each of salt and pepper, 3/4, cup of tomato puree and 1/4 cup of milk. Make same as for plain white sauce.

Tamale Loaf

1/2 can corn.

1/2 can tomatoes.

1 tablespoon shortening, melted.

1/2 large onion, chopped.

1/2 green pepper, chopped.

1 well-beaten egg.

1/2 cup cornmeal.

6 ripe olives.

1/2 cup chopped nuts or meat.

Season with salt and cayenne to taste. Melt shortening, add onion and cook until tender. Add corn, tomatoes, salt and chopped pepper. Bring to boiling point. Add cornmeal gradually, stirring constantly. Cook about 20 minutes, then add egg, olives and nuts or meat. Pour into baking dish and bake 45 minutes. Serve with or without tomato sauce.

Polenta

1 cup cornmeal.

1 teaspoon salt.

4 cups boiling water.

1/2 cup of grated cheese. 1/4 teaspoon pepper.

Add salt to boiling water, then add corn meal very slowly to prevent lumping. Let boil rapidly for 15 minutes, then finish in double boiler. Turn into a greased shallow pan, sprinkle with cheese and pepper and place in the oven until cheese is melted. Cut in squares and serve with gravy or as a garnish for meat, or plain with a tomato sauce. Dried mushrooms are an addition to a sauce for polenta.

Spanish Farina

1 1/2 cups farina (cooked).

1/2 can corn.

1 tablespoon butter.

1 teaspoon salt.

2 onions, chopped fine.

6 olives, chopped fine. Cayenne pepper to taste. 1 green pepper, chopped fine. 1 can tomato sauce.

Mix all ingredients, put in casserole, cover and bake in medium oven thirty minutes, or put together and heat in a double boiler.

Rice And Meat Loaf

2 cups cold cooked meat cut in dice.

1 cup stock or gravy.

3 tablespoons shortening. 3 tablespoons flour.

2 cups cooked rice. 1/2 teaspoon salt. 1 teaspoon onion juice. Pepper to taste.

Melt shortening, add flour, mix until smooth. Add stock, cook until thick. Add remaining ingredients, except rice. Butter a bread pan, line with rice, pressing firmly. Add meat, cover with rice. Bake until firm and serve with a tomato sauce.

Gnocchi

1 cup milk. 1 cup flour. 1/2 teaspoon salt. Paprika.

2 eggs.

1/3 cup grated cheese. 2 tablespoons butter or substitute.

Bring milk to the boiling point, then add flour all at once and stir until the mixture forms a ball of dough, add seasonings, remove from fire and beat in eggs one at a time, beating until smooth. Spread in a shallow pan and cool. Cut in small squares, dip in cornmeal. Heat butter in a frying pan and fry the squares a golden brown on each side, adding more butter if necessary. Sprinkle with cheese and serve with a highly seasoned tomato sauce.