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The following recipes are adapted from recipes included in Recipes and Menus for Fifty.

8 c. uncooked rice
4 1/2 lbs. ground beef or sausage
4 or 5 t. salt
4 eggs
1 t. celery salt
1 t. pepper
1 t. majoram
3 T. chopped parsley
3 T. chopped onion
2 t. thyme
1 c. cracker or bread crumbs
4 T. lemon juice

Boil rice. Brown and drain meat. Add seasonings, egg and crumbs to meat. Mix well and moisten with water or stock enough to pack easily. Butter casserole dish and pack in meat mix then cover with rice and bake for 45 minutes at 350.

12 lbs. beef (stew meat)
2 qts. tomatoes
1 qt. water
1 or 2 green peppers
3 large onions
Salt to taste

Cut beef in 1 inch cubes. Dredge 2/3 of the meat with flour and brown. Seed and chop peppers, slice onions, strain tomatoes. Put all indgredients in a large kettle, bring to a boil and simmer 4 hours or until meat is tender. Before serving, thicken with 2 c. flour mixed with enough water to pour easily. Stir constantly until stew thickens and boils.

10 lbs. ground beef
2 lbs. fat salt pork
6 c. dry bread crumbs
4 c. water or stock (or more as needed)
8 eggs
3 or more T. salt
5 t. mixed herbs
5 T. minced onion
1 t. peper

Mix all ingredients well and back in loaf pans. Bake 1 hour or until done in 350 oven.