palates, cassava pie is the ultimate homage to be paid at the groaning board.

Like all traditional recipes, there are always variations on the theme. Some are meatless, others have a mixture of meat and fowl; some families prefer them sweet 'n' soggy, while others like a slightly savoury, not-so-sweet mixture.

Here, for all tastes, are recipes for Cassava Pie and its first cousin, Farina Pie.

Enjoy, and count the calories later! CASSAVA PIE 4 lbs. cassava 3 lbs. soft butter 2 cups sugar 1 tablespoon salt 12 eggs (beaten) This is the recipe used in our family. Many other families add: 1 teaspoon nutmeg 1 teaspoon vanilla PLACE cassava in a dish towel and squeeze out all of the liquid. Place the cassava in a bowl. Cream butter and sugar in a larger bowl, add beaten eggs, then cassava. Mix well.

FILLING: Simmer until cooked 4 to 5 pounds of chicken with 2 teaspoons of salt, a sprig of thyme and a few stalks of celery. When cooked, cool the chicken. Discard bones and skin. Reserve the broth. (You may prefer to use 3 pounds of cooked chicken and 1 pound cooked cubed, lean pork. Our family prefers a filling of chicken only.) Generously grease with shortening a deep pan about 11 x 9 x 4 inches. DO NOT USE butter or oil sprays because these cause the pie to brown too quickly.

Place half the batter in the pan, building it up on the sides. Place meat filling in the pie. Moisten this with about 3 cup liquid poured evenly over it. Cover with remaining cassava mixture and smooth down, making a design with a knife. Bake at 300 F. degrees for about 3 hours.

If you notice the pie shrinking from the sides of the pan before the 3 hours then the pie is cooked.

Remove from the oven and cool, covered with a damp dishtowel and foil. This will keep the crust from becoming hard.

I usually cook my pie on Christmas eve so that it can be eaten at room temperature with baked ham on Christmas morning. Cassava pie can be eaten cold or warmed.

Many calories? Of course! I understand an average slice contains from 500-1000 calories, depending on the pie's contents.

The above recipe should be sufficient for a family of four. The Bermuda Cook Book by Cecille Snaith-Simmons .

FARINA PIE Many Bermudians prefer farina pie. Farina is the dried starch of the cas sava.

It must be soaked before using.

1 lb. farina 1 lb. butter 6 eggs 11 cups sugar 1 level tablespoon salt 3 tin evaporated milk (about 9 oz.) 2 lbs. cooked chicken 1 cup chicken broth DAMPEN the farina with 2 cups of water. Let stand for 2 or more hours. Prepare the farina pie the same way as for cassava pie. Bake for 2 hours at 325 degrees F. The Bermuda Cook Book by Cecille Snaith-Simmons .

CASSAVA PIE 8 lb. fresh, grated cassava 1 dozen eggs 1 lb. butter 1 lb. shortening 1 nutmeg, grated fresh 1 tsp. salt 1 lb. brown sugar 3 to 4 lbs. chicken 2 to 3 lbs. beef COOK chicken in casserole dish. De-bone and shred by hand into small pieces.

Cook beef, and cut into small squares. In a large bowl, using your hands, combine cassava, butter, shortening and sugar. Mix thoroughly. Add salt, nutmeg, and eggs one at a time. In a large greased pan (10 x 16 x 2 1 inches), place half the cassava mixture; spread beef and chicken over cassava. Cover with remainder of cassava mixture. Bake in a slow oven for about 4 hours.

Remove pie from oven and brush butter over the top.

This makes a "meaty'' cassava pie. Use less meat if desired. (Joan S. White in Traditional Bermuda Recipes published by the Sunshine League) .

CASSAVA PIE 8 lbs. cassava 3 lb. butter 1 cup flour 2 tbsp. salt 1 tsp. nutmeg 8 eggs 3 cups sugar 2 tsp. baking powder 1 tbsp. cinnamon 1 cup sherry wine Filling: 4 lbs. chicken 2 lbs. pork CREAM butter and sugar, add beaten eggs. Add cassava and mix well. Sift flour, baking powder, cinnamon, and salt. Add to first mixture, add sherry and mix well. Boil chicken and pork until tender. Line a deep pan with mixture; add meat which has been boiled and seasoned with salt, pepper, and thyme. Add 1 cup of stock, cover with cassava mixture and bake for 4 hours in slow oven.

Rosely M. Joell in Traditional Bermuda Recipes published by the Sunshine League .

FARINA PIE 4 lbs. farina 5 cups sugar 2 whole nutmegs, grated 6 lbs. local fowl 11 lb. butter 4 tbsp. salt 21 lbs. pork 2 dozen eggs BONE meat, cut in small pieces. Cream butter, sugar, salt, and nutmeg together. Beat eggs, mix with farina which has been soaked in 2 quarts water 20 minutes before using. Bake in large pan 1 hour at 350 degrees F, then reduce heat to 300 degrees F. for 2 hours. (Lillian Eve in Traditional Bermuda Recipes published by the Sunshine League).