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8 large biscuits (large refrigerated ones are good)
1/2 lb ground meat (can use beef, chicken or turkey)
1/2 cup tomato sauce
1/2 cup whole kernel corn
1 cup cheddar cheese, grated
1 tbsp sugar
1 egg, lightly beaten

Instructions: ….
Brown ground meat. Drain off any fat.
Add next four ingredients to meat.
Pat out biscuits 1/2″ thick and put a large spoonful of meat mixture on each biscuit. Brush biscuit edges with egg, fold biscuit in half like you would a turnover, and crimp the edges sealed with a fork.
Bake at 375 degrees f for 15 minutes on cookie sheet.

3 thin slices of ham….
3 thin slices roast pork hot or cold (I use hot, slow roasted pork)….
3 thin slices of Swiss cheese….
3 or 4 slices of pickles….
1/3 cut Cuban bread hard crust (or French bread)….
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You should be using fresh, crusty Cuban bread, but you can always use a 12″ loaf of French bread cut in half.  Slice the bread open face so that both halves are still barely connected and spread mustard on both halves.  Add the ham, and then the roasted pork.  When in a hurry, you can use one whole piece of roasted pork.  Add your Swiss cheese and then a few pickle slices.  Make sure to spray your sandwich press with a little butter flavored Pam, or for a tastier sandwich you can brush some softened butter on the outside of the bread.  Place the sandwich in a Cuban sandwich press and press down until the cheese is melted and the bread is slightly hard to the touch.  For those of you without a press, you can also place the sandwich in a hot skillet and press down on it with a heavy kitchen object, maybe a baking pan (some, believe it or not, use a brick wrapped in tin foil when nothing else is available).  For years I’ve used a Gaunaurd sandwich maker from the Cuban Food Market, it has removable plates and is easy to clean.  Never use a panini grill, they simply don’t heat sandwiches evenly and a real Cuban doesn’t have little lines grilled into it.  When finished, slice the sandwich diagonally across the middle so that you have two triangle shaped wedges.

1 stick butter, softened
2 tablespoons sugar
1 egg lightly beaten
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup unsalted cashews, finely chopped

Beat the butter and sugar in an electric mixer or by hand until fluffy. Add the egg and vanilla and continue beating. Mix in the flour and the cashews. The mixture will be soft and cannot be rolled out. Press the dough into the pie plate with your finger tips, keeping it as evenly distributed as possible. Chill for 30 minutes. ….
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Preheat the oven to 350 degrees. Place foil in the shell and fill it with dried beans or rice. Bake for 15 minutes; remove the foil and beans and bake for 5 more minutes. Set aside to cool.

For the Custard: ….

2 eggs
1/3 cup sugar
2 tablespoons all-purpose flour
3/4 cup heavy cream
4 tablespoons dark rum
4 bananas, peeled and sliced
1/2 cup apricot preserves
1 orange, juiced

Beat the eggs and sugar until light and frothy. Mix in the flour and beat until smooth. Add the cream and rum. Pour into the partially baked crust and bake it in a preheated oven at 350 degrees for about 20 minutes or until the custard is set. Remove and cool. Arrange the bananas on top, starting from the outside and working toward the center. Warm the preserves and orange juice, stirring until the preserves have melted. Strain and brush the tart with the hot glaze to protect the bananas from turning brown and to add a sheen to the tart.
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All credit for these recipes goes to: http://www.tasteofcuba.com/cubanrecipes.html