1 1/2 lb Ground beef

1 c Rice, regular

1 sm Onion — chopped

2 tb Bacon drippings

1 1/2 ts Salt

1/2 ts Pepper

1 t Paprika

2 oz Olives, stuffed — sliced

2 c Tomato juice

1 1/2 c Water — boiling

1/2 c Cheese, Cheddar — shredded

Saute ground beef, rice, and onion in bacon drippings. Pour off drippings. Add remaining ingredients except cheese; mix well. Place in a 1-1/2 quart casserole. Cover tightly; bake at 300 degrees for 1 hour. Uncover; sprinkle with cheese and continue baking about 10 minutes or until cheese is melted. SOURCE: Southern Living Magazine, April, 1974. Typed for you by Nancy Coleman.

1 12 inch Pizza Dough shell (uncooked)

3/4 cup Crab meat

3/4 cup Tiny shrimp

1/2 cup Crushed pineapple

5 Mushrooms, sliced

4 1/4 oz. Canned sliced black olives

1/4 cup diced green pepper

1 cup Mozzarella cheese, grated

1 cup White cheddar cheese grated

Spread pizza dough on to a pizza pan. Top with crab,

shrimp, pineapple, mushrooms, olives, green pepper,

mozzarella and cheddar cheese. Bake at 450 degrees F.

until cheese is bubbly.

1/2 c Flour

2 Beaten eggs

1/2 c Buttermilk

1 tb Dijon mustard

2 c Crushed cornflakes

6 Chicken legs or thighs

Dip chicken pieces in flour then beaten eggs and then in crumb mixture. Bake in hot oven 425 F about 25 minutes

DOUGH:

1 Package active dry yeast

2 teas. Sugar

1 1/4 cups Warm water

2 3/4 cups All−purpose flour

1/2 cup yellow cornmeal

3 tbls. Olive oil

1 teas. Salt

TOPPING:

1 cup Pizza sauce

12 oz. Shredded mozzarella cheese

1/2 lb. Ground beef, crumbled, cooked

1/4 lb. Italian Sausage, crumbled, cooked

1/4 lb. Pork Sausage, crumbled, cooked

1/2 cup Pepperoni, diced

1/2 cup Canadian bacon, diced

1/2 cup Ham, diced

1/4 lb. Mushrooms, sliced

1 small Onion, sliced

1 Green bell pepper, seeded, sliced

2 oz. Grated Parmesan cheese

1. For dough, sprinkle yeast and sugar into warm water in small bowl; let

stand until foamy, about 5 minutes.

2. Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center

and add yeast mixture. Stir to form a soft dough, adding more flour if

necessary. Turn onto a floured board and knead until dough is supple

and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise

in a warm spot until dough has doubled, about 1 hour. Punch down.

3. Roll dough to a 13−inch circle. Transfer to an oiled 12−inch pizza pan,

folding the excess over to make a small rim. Spread with pizza sauce;

sprinkle with all but a handful of the mozzarella cheese. Sprinkle with

meats and vegetables. Top with remaining mozzarella and Parmesan

cheese. Let rise in a warm spot about 25 minutes.

4. Heat oven to 475 degrees. Bake pizza until crust is golden, about 25

minutes. Let stand 5 minutes before slicing.

1 1/2 lb Grouper, Wahoo, or other

-firm fish Celery, onion, carrot, -and leek, cut rough to -make stock Bay leaf, peppercorns, thyme 1 ea Carrot, large

1 ea Green pepper, large

2 ea Potatoes, large

2 ea Tomatoes, large

1 ea Onion, large

2 ea Stalks celery

4 oz Butter

4 oz Flour

3 oz Tomato paste

2 oz Black rum

1 x Salt and pepper to taste

2 oz Sherry peppers (liquid), or

-substitute 1 chili pepper

To a stockpot with 4 qts. water add whole fish plus vegetables and herbs for stock. Bring to a boil, skimming off any scum from surface. Let simmer for 20 to 25 minutes. While it is cooking, dice the rest of the vegetables to 1/2″. Strain and set aside both the stock and the fish. When fish are cool, remove skin and discard, then remove and set aside all meat from fish carcasses. In the cleaned stockpot melt the butter and add the diced vegetables. Saute over medium heat for about 5 minutes. Add flour and stir for about 2 minutes on low heat. Slowly add fish stock, whisking to blend vegetable mixture to a smooth consistency. Bring to a boil and add tomato paste. Reduce heat and let simmer for 45 to 50 minutes. Just before it has cooked for 45 minutes, add fish, sherry peppers, and rum. Season to taste. Shared by Kim Canteenwalla, Chef de Cuisine, The REEFS, Southampton, Bermuda