- 2 cups coarsely ground beef
- 1/2 cup seedless raisins
- 1 cup chopped onion
- 1 finely cut clove of garlic
- 1/4 cup cooking oil
- 3-1/2 cups tomatoes (1 No. 2-1/2 can)
- 1-3/4 cups whole kernel corn
- 3 tbspns chili powder
- 1-1/2 tspns salt
- 3 tbspns flour
- 1 cup whole ripe olives
- 1/2 cup grated cheese
- 3 cups boiling water
- 2 tspns salt
- 2 tspns oil
- 1 cup yellow cornmeal
Rinse and drain raisins. Fry onion, garlic, and meat in oil until lightly browned, about 15 minutes. Add tomatoes, corn, and salt, and simmer about 15 minutes.
Combine chili powder and flour, add sufficient cold water to mix to a paste, and add to hot mixture. Cook for 2 minutes. Add raisins, olives, and cheese. Heat to the boil.
Combine boiling water with salt and oil. Very slowly add corn meal, keeping the mixture boiling briskly. Cook for about 5 minutes or until thickened. Place a layer of cornmeal in a greased baking dish. Add a thick layer of meat mixture, and top with cornmeal.
Brush with butter, bake at 350 degrees for about 45 minutes. Cut into squares. Serves 8.
More "Lost" Casserole RecipesLuau Sweet Potato Casserole (1965)
Chicken a la King in Butter (1917)
(Origin - A Book of California Cookery" by the Oakland Tribune, Martha Lee, Home Economics Editor, 1958.)