For the potatoes,

Slice 3 big white potatoes and one medium onion about a quarter inch thick, use some of the back fat and heat in a cast iron skillet, add half the potatoes, then the whole onion (you can add salt and pepper here) then the rest of the onions. Cook until bottom layer has a nice crust. You’ll slowly flip sections until you have the crust side up. Add a little water (tbsp or so) and put a lid on them. Cook until tender.

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Bake potatos whenever – let cool
Cut in half and scrape out insides into mixer bowl
Add greek or plain yogurt or sour cream
milk
salt and pepper
garlic salt
any cheese you have lying around
and mix until creamy

Scoop mixture back into potatos and bake until lightly browned on top

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http://allrecipes.com/Recipe/Beef-and-Parmesan-Pasta/Detail.aspx

Sephardic Fish

1 teaspoon cumin
¼ cup olive oil
2 15 oz cans stewed tomatoes (ok to use Italian seasoned or even diced)
2 Tablespoons drained capers (or not if you don’t like – you couldn technically puree these with the tomatoes so they are not seen)
½ teaspoon cinnamon
2 Tablespoons packed golden raisins (optional)
2 lbs tilapia, hake or halibut filets cut to portion size

Salt and pepper

In a very large skillet (12 inches at least), heat oil over medium heat. Add cumin and stir until fragrant, about a minute. Stir in tomatoes, capers, cinnamon, ¼ teaspoon each salt and pepper, and simmer uncovered until thickened, about 10 minutes. Rinse and pat fish dry. Sprinkle with ¼ teaspoon salt and pepper and add to skillet. Cover skillet and cook until fish is cooked through, about 7-10 minutes.