Boil ground beef in pan of water with spices and chopped onion, celery and bell pepper. Soak shucks in hot water in sink. Strain beef stock into separate pan. Put cornmeal in separate bowl and wet with stock. Slowly add wet cornmeal to hot stock and stir well. Cook to make cornmeal mush. Lay out softened shucks, spread with cornmeal mush, fill the center with meat, and fold up to make a package. Put tamales in colander and steam until done.
Season giblets with spices. Make a roux--brown the flour with the oil, onion and celery in a skillet, stirring constantly, until the mixture is smooth and dark golden brown. Set roux aside. Boil giblets and garlic in water until giblets are tender. Remove giblets and chop; save broth. Add giblets and broth to roux, cook together until the mixture has the consistency of thick gravy. Add chopped green onion and cooked rice.
Cut ribs into serving pieces. Place in pan, cover with foil and bake at 400 degrees for 20 minutes or until they begin to be tender. Brown onions in fat. Add other ingredients and simmer 20 minutes. Reduce heat to 350 degrees. Remove foil and pour sauce over meat. Bake and baste 1 hour or more until tender.
Mix all ingredients together. Bake at 350 degrees uncovered until brown.
Put beans in pan with water to cover, bring to a boil. Turn off heat, cover, and let stand one hour.Bring to a boil again, then simmer until almost tender. Brown ground beef or sausage and add to beans with other ingredients. Cook until tender. Serve over rice.
Soften tortillas in hot grease for a few seconds and drain on paper towels. Put 2 tbsp chopped onion and 2 tbsp grated cheese on each tortilla and roll. Place tortilla rolls in flat baking dish and cover with chili. Sprinkle with grated cheese. Bake at 350 degrees until cheese is melted and lightly browned.
Boil stock. Dredge meat in flour and brown. Add meat to pot. Wilt chopped onion, celery and bell pepper in meat pan. Add some stock to meat pan. Stew vegetables a few minutes and add to pot. Cook 2 hours; serve over rice.
Brown the meat, onions and pepper together. Add water, soups and garlic. Heat thoroughly. Add cheese and stir together. Pour over cooked spaghetti in baking dish. Brown a few minutes at 350 degrees.
Dredge beef in flour, salt and pepper mixture. Brown in hot oil. Add hot water to cover. Add lemon juice, worchestershire, garlic, onion, sugar. Simmer until beef is tender. Add carrots and potatoes, simmer until tender.
Bone and mash 1 can salmon; keep the juice. Add remaining ingredients and mix well. Form into cakes and fry in hot fat until brown.
Sear meat, onions and garlic in iron pot. Add other ingredients, bring to a boil, lower heat, and simmer at least 1 hour covered. If too thin, thicken with cornmeal.
Dredge chicken in salt, pepper and flour. Brown chicken in bacon drippings. Cover with water and bring to a boil. Add tomatoes, celery, onion, bell pepper, and bouillon cube and simmer together. When chicken is very tender, remove from pot. Bone and dice chicken. Add okra and cook until tender. Return chicken meat to pot. Add salt and pepper to taste. Serve over cooked rice.
Stew onions, celery, bell pepper, tomatoes, salt and bouillon cubes in water until tender. Pull ground beef into pieces, dredge in flour and brown in hot oil. Add to soup. Dice potatoes large, add to soup and cook until tender. Add chili powder to taste.