Pan: 12 By 20 By 2 1/2" Steam Table Pan Temperature: 375F. Oven 1. Mix Cornmeal, Chili Powder And Salt Together; Gradually Stir In Water. Bring To A Boil.

2. Reduce Heat; Simmer 25 Minutes, Stirring Frequently Until A Stiff Paste I

Is Formed. Set Aside For Use In Step 5.

3. Cook Veal With Onions And Peppers In Its Own Fat Until Veal Loses Its Pink Color, Stirring To Break Apart.

4. Add Tomatoes, Garlic, Salt, Chili Powder, Red Pepper, Cumin, Corn And Olives To Veal Mixture; Simmer 15 Minutes, Stirring Frequently. Set Aside For Use In Step 6.

5. Spread 2/3 Cup Cornmeal Paste Over Bottom And Sides Of Each Greased Pan To Form A Thin Crust.

6. Pour 2 Qt Meat Mixture Over Crust In Each Pan.

7. Spread 4 2/3 Cups Cornmeal Paste Evenly Over Meat Mixture In Each Pan.

8. Bake 50-60 Minutes; Remove From Oven.

9. Sprinkle 1 1/2 Cups Cheese Evenly Over Each Pan.

10. Let Stand 10-15 Minutes To Allow Filling To Firm.

11. Cut 3 By 4.

Onion

And 1 Lb 4 Oz Fresh Sweet Peppers A.P. Will Yield 1 Lb Finely Chopped Peppers

2. In Step 3, 4 1/3 Oz (1 1/3 Cups) Dehydrated Onions And 2 2/3 Oz (2 Cups) Dehydrated Sweet Peppers Or 1 Lb Frozen, Diced Green Peppers May Be

Used. See Recipe No. A-11.

3. In Step 4, 10 Tbsp (30 Cloves) Minced Dry Garlic May Be Used. Fry With Veal, Onions And Peppers In Step 3.

4. In Step 4, 7 Lb (7-No. 2 Vacuum Cn) Canned Whole Dernel Corn May Be Used.

5. In Step 4, 7 Lb 8 Oz (8-No. 300 Cn) Canned, Ripe, Whole, Pitted Olives, Drained And Chopped, May Be Used.

6. In Step 8, If Convection Oven Is Used, Bake At 325F. 50-60 Minutes On Low Fan, Open Vent.