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Cornmeal Empanadas

Servings: 8
Ingredients:

———————————-FILLING———————————-
1 1/2 lb Ground beef
1 1/2 c  Thick spaghetti sauce
1/4 c  Raisins
2 ts Chili powder
1 ts Brown sugar
1/2 ts Onion powder
1/2 ts Salt
1/4 ts Garlic powder
1/4 ts Ground cinnamon

——————————CORNMEAL PASTRY——————————3 c All-purpose flour2/3 c Cornmeal1 ts Salt1 c Shortening1/2 c Ice water1 Egg, beaten1 tb WaterTaco sauce, optional
Cook ground beef; drain. Simmer together filling ingredients. Combineflour, cornmeal and salt in a bowl. Cut in shortening until mixtureresembles coarse crumbs. Add ice water, alittle at a time, until doughfroms a ball. Cover [...]

BABOTI

Servings: 6
Ingredients:

2 ts Curry powder
1 ts Ground ginger
1 ts Cayenne pepper
2 ts Sugar
1 ts Turmeric
1 ts Salt
1 ts Pepper
5 sm Onions, coarsely cut
1 tb Lemon juice
1 tb Apricot jam
1    Handful raisins
2 tb Chutney
1 tb Worcestershire
1    Tomato, cut up
4 sl Bread
2 lb Ground beef
1    Egg
3/4 c  Milk

1. Warm a heavy pot. Put in first 8 ingredients, warm thoroughly. 2.Remove from heat and add next 6 ingredients. Return to low cup bnaanas top Add leaf 1baboti stir to huors Cook top 1-2 a and borwn dergees tepsaoon a out elaves 2 ehavy dice IASSMVE fry mixutre 7 Bake clvoes Beat [...]

COSSACK ROAST

Servings: 8
Ingredients:

1 ea Roast 4-5 lb boneless
-use either beef or horse
5 ea Onions medium size
-chopped
1 1/2 ts Salt
1 ts Cloves ground
1 ts Cinnamon ground
1/2 ts Nutmeg ground
1/2 c  Cider vinegar
1 ea Garlic clove minced
2 tb Butter
4 tb Yogurt plain
2 c  Shredded cabbage
2 ea Turnips diced
4 ea Carrots diced
1 ts Black pepper fresh ground
1/2 ts White pepper fresh ground
1/2 c  Raisins
1/2 c  Apple cider
1 1/2 c  Water

Place meat in a deep roaster. Mix spices with the 2 chopped onions andgarlic. Cover meat with this mix. Pour vinegar over the meat. Coverand refrigerate for 24 hours. Turn the meat at 12 hours. Pre-heatoven to 275 degrees F. Pour off the liquid and reserve it. Place meatback into roaster. Add 1/2 [...]

LAMB, RAISIN, And BEAN POLOV

Servings: 6
Ingredients:

1 c  Dried white beans
1 ts Salt
2 c  Basmati rice
1/4 c  Olive oil
1 3/4 lb Lamb boneless cubed 1′
1 c  Onion chopped coarsely
1/2 ts Saffron threads crushed
2 tb Water warm
1 c  Lamb stock or beef stock
1/4 c  Cinnamon ground
1/4 ts Turmeric ground
1/4 ts Nutmeg grated fine
15 tb Butter melted
1/2 c  Raisins
12 ea Dates pitted diced 1/4′
1/4 c  Water

———————————EGG CRUST———————————4 ea Eggs large1 c Basmati saffron rice
EGG CRUST DIRECTIONS:Beat the eggs in a large bowl and mix with the rice. Set aside untilneeded. POLOV DIRECTIONS:Soak the beans overnight. rinse them well and place in a large heavypot. Add 3 cups of water and bring to a boil. [...]

CHRISTMAS/THANKSGIVING STUFFING

Servings: 1
Ingredients:

1/2 lb Beef, ground
2 tb Butter
1 ts Salt
1/2 c  White rice, raw
1    Poultry liver
-(from the bird you
-are going to stuff)
1/2 c  Pine nuts
1/2 c  Almonds (blanched),
-whole
10    Prunes, pitted
1/2 c  Raisins
10    Chestnuts (up to 15)

Cook the chestnuts: Cut a groove on each chestnut and roast them on thestove (if you’ve got an electric stove, placing the chestnuts on the burnerwill do the trick, though you’ll have to do some cleaning afterwards.) Whenthey’re done, peel them. Watch your hands.
Brown the beef with half the butter. Add the rice, [...]

KERRY’S MEAT PIE

Servings: 4
Ingredients:

———————————–PASTRY———————————–
1/4 lb Butter
3/4 c  Flour, white
3/4 c  Flour, self-raising
Water, ice cold

———————————-FILLING———————————-2 lb Lamb or beef-(pre-cooked cubes)2 md Brown onions1/4 c Seasoned flour-(flour with basil,-oregano and pepper)1/2 lb Mushrooms6 Tomatoes1 Capsicum (green pepper),-sliced1 c Bread crumbs1/2 c Tomato sauce
MAKE PASTRY: Cut butter and flour with two knives until mixture containsparticles the size of small peas. Sprinkle with cold water until pastryclings together. Shape [...]

PICADILLO

Servings: 6
Ingredients:

3 tb Olive oil or
-vegetable oil
2 lb Ground beef, lean
1 lg Onion, finely chopped
1    Garlic clove,
-finely chopped
3 md Tomatoes, peeled
-and chopped
2    Tart cooking apples,
-peeled, cored
-and chopped
1/2 c  Almonds, slivered
1    Jalapeno chili, seeded
-and chopped (or more
-to taste)
1/2 c  Raisins (soaked 10
-minutes in warm water)
1/2 c  Pimento-stuffed olives,
-halved crosswise
1/2 ts Oregano
1/2 ts Thyme
Salt
Pepper
1 tb Butter

Heat the oil in a large, heavy skillet. Add the beef and saute until it islightly browned, stirring to break up any lumps. Add the onion and garlicand saute for 5 minutes longer. Add all the remaining ingredients exceptthe butter and the almonds. Mix well and simmer, uncovered, over moderateheat, stirring from time to [...]

EMPANADILLAS WITH CUBAN PICADILLO

Servings: 1
Ingredients:

———————————–PASTRY———————————–
3 c  Unbleached flour
1/2 ts Salt
1 c  Lard (or shortening)
3/4 c  Cold water
1 tb Lemon juice or vi@vinegar
2    Egg yolks

———————————-FILLING———————————-2 tb Annatto oil1 lb Beef chuck, cut in 1/2 inch-cubes1 1/2 ts SaltFreshly grated black pepperCayenne, to taste1 c Finely chopped onions3 Cloves garlic, minced1 lg Green Bell pepper, finely-chopped1 Jalapeno chile, finely-chopped4 Tomatoes, peeled, seeded-and chopped1/4 c Raisins3 tb Red wine vinel Cup pimiento-stuffed green-olives, chopped1 Egg, beaten1 tb [...]

VERA’S MINCE MEAT

Servings: 1
Ingredients:

2 1/2 lb Beef
2 1/2 lb Pork
2 lb Raisins
1 1/2 lb Apples
1 lb Dried apricots
1 lb Dried peaches
1/4 lb Citron
2 ts Cinnamon
1 ts Cloves
1 ts Spice
1 1/2 c  Brown sugar
1 c  Cider

Grind and mix all ingredients together. Simmer two hours. Can andseal.
—–

SPICY STUFFED PEPPERS

Servings: 4
Ingredients:

4 lg Red bell peppers
2 ts Olive oil
1 c  Minced onion
5 oz Lean ground beef
2 oz Chopped toasted Ca. walnuts
2 ts Chili powder, mild or hot
– (or more, up to 3 tsp.)
1 ts Ground cumin
1/2 c  Tomato sauce
1/4 c  Raisins; chopped
10 sm Green olives with pimiento
1 ts Dried oregano
1/2 ts Instant beef bouillon
2 c  Cooked long-grain rice
– (white or brown)
Parsley sprigs; for garnish

‘Be sure to get flawless, well-shaped peppers that will stand upright in abaking dish to make this one-dish meal decorative, as well as delicious.’
With a paring knife, slice ‘lids’ from peppers and set aside. Carefullyremove seeds and membranes, rinse with cold water and place peppers inbaking dish. Set aside.
In large skillet, heat [...]