3/4 c. corn meal
3 c. water
1 tsp. salt
1 tbsp. fat or oil
1 lb. ground beef
1 small clove garlic, chopped
1/2 c. chopped ripe olives
1/2 c. finely chopped onion
2 1/2 c. canned tomatoes
1 to 1 1/2 tbsp. chili powder
1 3/4 tsp. salt
1/2 tsp. oregano
1/8 tsp. pepper
2 tbsp. seedless raisins
1/2 c. grated American cheese

Sift corn meal into boiling, salted water in top of double boiler and cook over direct heat with constant stirring until just thick; cover and place over hot water and cook 20 to 30 minutes, stirring often. Cool slightly, then turn into greased 8-cup baking dish. When mush is almost cold, pat it out evenly around sides and bottom of dish, extending it a little above top of dish for rim after filling is added. Refrigerate until ready to use.

Heat fat in skillet. Add beef and cook with frequent stirring until gray in color. Add next 9 ingredients and stirring often, cook about 15 minutes until liquid is partially evaporated. Turn mixture into prepared casserole and sprinkle with cheese. Carefully curve extending mush over filling to make a rim. Cover; place in refrigerator overnight or bake immediately in moderate oven (375°F) for 45 to 50 minutes.

Yield: 5 servings.