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 flour
2/3 c Cornmeal
1 ts Salt
1 c Shortening
1/2 c Ice water
1 Egg, beaten
1 tb Water
Taco sauce, optional

Cook ground beef; drain. Simmer together filling ingredients. Combine
flour, cornmeal and salt in a bowl. Cut in shortening until mixture
resembles coarse crumbs. Add ice water, alittle at a time, until dough
froms a ball. Cover and let rest for 10 min.

Divide into two balls; roll half on a floured surface to a 16- in.
circle. Cut into four 7 1/2 in. rounds. Put 1/2 of filling on each
round. Brush with combined egg and water. Fold to form half circles;
crimp edges to seal. Repeat with other dough and fil

Bake on greased baking sheet 25-30 minutes at 400F. until lightly
browned. Serve with additional taco sauce, if desired.

Taste of Home Ground Beef Collection 1996 Edition

—–

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 1

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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 and
garlic. Cover meat with this mix. Pour vinegar over the meat. Cover
and refrigerate for 24 hours. Turn the meat at 12 hours. Pre-heat
oven to 275 degrees F. Pour off the liquid and reserve it. Place meat
back into roaster. Add 1/2 cup of the vinegar mixture, the cider,
water, and raisins. Cover and cook for 2.5 hours. Melt the butter in a
skillet add the carrots, turnips, remaining 3 chopped onions and
cabbage and cook until slightly browned. Spread the vegetables over
the meat and roast for .5 hour. Remove the roast from the roaster and
slice. Skim fat from liquid in pan and serve the vegetables with the
liquid.

—–

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 large
1 c Basmati saffron rice

EGG CRUST DIRECTIONS:
Beat the eggs in a large bowl and mix with the rice. Set aside until
needed. POLOV DIRECTIONS:
Soak the beans overnight. rinse them well and place in a large heavy
pot. Add 3 cups of water and bring to a boil. Reduce heat, cover, and
simmer for 1 hour being sure to skim often. Rinse the 3 cups of rice
then place in a large bowl. Barely cover with lukewarm water, add 1
teaspoon salt, then let rice soak for 1 hour. Drain beans and set
aside. Heat oil in a large skillet, add the meat, onions, and garlic,
brown meat and onions/garlic for approx. 10 minutes.
Mix the saffron with 2 tablespoons of water add to the meat, season
wioth salt and pepper to taste, add the stock, cinnamon, turmeric,
nutmeg, etc. bring to a boil, reduce heat to low, cover, and simmer
for 1 1/2 hrs. Heat 3 tablespoons of butter in a small skillet
overmedium-low heat, add the raisins and dates and cook until softened.
remove form heat set aside. Bring 3 qts. of water to a boil in a
large pot add salt pour in the rinsed rice, allow to boil while
stirring for 8 minutes. Remove from heat and drain. The rice will
still be hard and not completely cooked. Rinse with cold water. Mix 4
tablespoons of melted butter and 1/4 cup of warm water, pour into a
large heatproof, flat-bottomed, casserole with a tight-fitting lid.
Place the crust into the casserole being sure that it covers the
bottom completely. Spread 1 cup of rice over the crust, then alayer
of meat then a layer of beans, then a lyer of dtes and raisins repeat
until all ingredients have been used.Top with remianing rice then
drizzle 5 tablespoons of butter over this layer of rice. Pour the
remaining stock over the this layer of ruce as well. Poke 6 -7 holes
into the top layer of rice with the handle of a woodedn spoon.
Wrap the casserole lid with a linen or cotton cloth. Be sure not to
use a terry cloth towel as it will absorb the steam. Place the lid
tightly on the casserole and cook over a med-high heat for 5 minutes,
reduce rthe heat to low and steam the casserole for 40 minutes.
Stir the remaining butter in a small bowl with the remaining saffron.
remove the polov from the heat, let stand for 5 minutes, remove 1 cup
of rice form the top layer of the polov and toss with the
saffron-butter mixture then replace on the top of the polov.
serve at once.
* NOTE: In other parts of Central Asia this dish is made with red
beans and I have it made with beef, horse, camel, chicken, and venison
for the meat instead of the lamb. It is excellent anyway it comes.

—–

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 the
stove (if you’ve got an electric stove, placing the chestnuts on the burner
will do the trick, though you’ll have to do some cleaning afterwards.) When
they’re done, peel them. Watch your hands.

Brown the beef with half the butter. Add the rice, salt and a little
water, and let it cook on low heat, until the water is absorbed.

Boil the liver, mince it and add it into the rice and meat. Add the
almonds, prunes, raisins, chestnuts (cut in chunks) and pine nuts. Add a
small amount of water and let everything simmer until the water is
absorbed.

The stuffing is ready to use. Add the remaining butter and bake it. I
usually wrap the stuffing in aluminum foil, put it in a separate pan and
bake it along with the chicken. When the chicken is ready, the stuffing is
ready too!

NOTES:

* Holiday stuffing with fruit and nuts — This is an elaborate version of
the type of poultry stuffing made in Greece. People there have never heard
of bread stuffings and, once you taste this recipe, you’ll never want to
hear about bread stuffings either! I got the recipe from my mother, who got
it from a friend, who got it from her sister-in-law, who… Servings: stuffs
5-6 lb poultry.

* If the chestnut-roasting procedure is to messy for you, then just boil
them.

* The amounts in the ingredients list are there for completeness’ sake.
You should really interpret them as a few, a handful or one small package.
The only thing you have to bear in mind is that putting more prunes will
make the stuffing sourer, and putting more raisins will make it sweeter.

* The original recipe suggested using unpitted prunes. I believe that
using pitted prunes is safer for the teeth!

: Difficulty: easy to moderate.
: Time: 1 hour preparation, 1-2 hours cooking.
: Precision: no need to measure.

: Kriton Kyrimis
: Princeton University, Computer Science Dept., Princeton, New Jersey, USA
: kyrimis@princeton.princeton.edu allegra!princeton!kyrimis

: Copyright (C) 1986 USENET Community Trust

—–

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 onions
1/4 c Seasoned flour
-(flour with basil,
-oregano and pepper)
1/2 lb Mushrooms
6 Tomatoes
1 Capsicum (green pepper),
-sliced
1 c Bread crumbs
1/2 c Tomato sauce

MAKE PASTRY: Cut butter and flour with two knives until mixture contains
particles the size of small peas. Sprinkle with cold water until pastry
clings together. Shape into ball and place in refrigerator for 1/2 hour.

Roll out to cover pie dish (about 8 inch). Leave enough pastry for a top.
Pre-bake the pie shell for 10 minutes at 350 degrees F. To prevent crust
walls from collapsing, fill with dry beans for the first five minutes.

MAKE THE FILLING: fry onions and meat, continuing until onion is lightly
browned. Add flour mix, sliced tomatoes, sliced capsicum, tomato sauce and
bread crumbs to pan. Continue until capsicum is softened. Add mushrooms
and fry for 1 minute more.

Place the fried mix into the pre-baked pie shell, cover with pastry lid and
cook in moderate oven for 20 minutes. Serve hot .

NOTES:

* Australian baked meat pie — This recipe is an original creation of my
wife, Kerry.

: Difficulty: moderate.
: Time: 30 minutes preparation, 30 minutes cooking and cooling.
: Precision: measure the ingredients.

: Michael Gigante
: Royal Melbourne Institute of Technology, Melbourne Vic., Australia
: seismo!munnari!cidam.oz!mg
: mg%cidam.oz@seismo.css.gov -or- mg%cidam.oz@australia (CSNET)

: Copyright (C) 1986 USENET Community Trust

—–

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 is
lightly browned, stirring to break up any lumps. Add the onion and garlic
and saute for 5 minutes longer. Add all the remaining ingredients except
the butter and the almonds. Mix well and simmer, uncovered, over moderate
heat, stirring from time to time, for 20 minutes.

In a small skillet, heat the butter and saute the almonds until they are
golden brown.

Mound the beef onto a serving platter and sprinkle with the almonds.
Surround it with a border of rice.

NOTES:

* Latin-American seasoned chopped beef — I got this recipe from net.cooks
in the fall of 1983. It was posted by houxm!houxz!llf.

* Picadillo is a great favorite throughout Latin America, and every
country has its own version. In Mexico it is much appreciated as a filling
for tacos, empanadas, tamales and green peppers. In the north of the
country it is popular on its own and is eaten as a main dish, accompanied
by rice, beans, guacamole and tortillas.

* Variations: Instead of oregano and thyme, use a pinch or two of
cinnamon and ground cloves. This makes an interesting difference in flavor,
giving the dish an almost Middle Eastern taste.

* In Chihuahua, the apple is left out and 4 medium potatoes, cooked and
cubed, and about 2 C cooked green peas are added to the beef at the end of
the cooking time for just long enough to heat them through. This makes a
nice one-dish meal.

* Picadillo de la Costa from the state of Guerrero, best known for the
beach resort of Acapulco, uses the tropical fruits in which the region
abounds, and instead of beef uses an equal mixture of ground pork and veal.
The method is the same but the meats, with the onion, garlic, tomatoes, hot
peppers, salt and pepper, are cooked, uncovered, for 15 minutes. Then add
about 1 1/2 C pineapple chunks, 2 pears (peeled, cored and cut in chunks)
and 2 bananas (peeled and sliced) are added and the mixture simmered for 15
minutes longer over low heat. Sprinkle with almonds just before serving.
This is a delicious summer dish, good with plain rice.

* In addition to the almonds, I add fresh coriander leaves as a garnish.

: Difficulty: easy.
: Time: 20 minutes preparation.
: Precision: approximate measurement OK.

: Nancy Mintz
: UNIX System Development Lab, ATandT-IS, Summit, NJ
: ihnp4!attunix!nlm

: Copyright (C) 1986 USENET Community Trust

—–

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 oil
1 lb Beef chuck, cut in 1/2 inch
-cubes
1 1/2 ts Salt
Freshly grated black pepper
Cayenne, to taste
1 c Finely chopped onions
3 Cloves garlic, minced
1 lg Green Bell pepper, finely
-chopped
1 Jalapeno chile, finely
-chopped
4 Tomatoes, peeled, seeded
-and chopped
1/4 c Raisins
3 tb Red wine vine
l Cup pimiento-stuffed green
-olives, chopped
1 Egg, beaten
1 tb Milk, cream or water

Pastry: Combine flour and salt. Cut in lard (or shortening). Combine
water with lemon juice (or vinegar) and yolks and mix well. Add to
flour and, with your hands, form into a ball and chill for 30
minutes. Cut ball in half and roll into large thin 16 x 20-inch
rectangle. Cut into 4 x 4 inch squares and chill until filling is
ready.

Filling: Heat oil in large skillet and brown beef well, 1/3 at a
time. Add salt, pepper and cayenne to taste and remove from pan.
Saute onions, garlic , pepper and chile until soft. Return meat and
any juices to pan.

Add tomatoes, raisins, and vinegar. Cook until meat is very tender,
30 to 45 minutes. Stir in olives and cook for another 10 minutes.
Cool to room temperature

Assembly: Place 2 to 3 tablespoons of filling in pastry squares.
Fold over and seal. Trim any excess pastry but keep triangle shape.
Mix egg and milk (or cream or water) for an egg wash and brush it
onto the turnovers. Place on greased cookie sheets.

Bake in preheated 375F oven for 15 minutes until golden. Serve warm
or at room temperature.

Makes approximately 4 pastries.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

—–

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 and
seal.

—–

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 a
baking dish to make this one-dish meal decorative, as well as delicious.’

With a paring knife, slice ‘lids’ from peppers and set aside. Carefully
remove seeds and membranes, rinse with cold water and place peppers in
baking dish. Set aside.

In large skillet, heat oil over medium-high heat; add onion, beef and
walnuts and cook until beef is browned and onion is golden. Add chili
powder and cumin and cook, stirring constantly, for 2 minutes. Stir in
tomato sauce, raisins, olives, oregano, instant bouillon and 1/2 cup
water. Simmer 5 minutes; remove from heat; and stir in rice.

Preheat oven to 400 degrees F. Spoon 1/4 rice mixture into each pepper
and cover with reserved ‘lids’. Pour 1/2 cup of water into baking dish;
cover tightly with foil and bake 50-60 minutes until peppers can be
pierced easily with a knife. Using a slotted spoon, remove peppers to a
platter, garnish with parsley sprigs for ’stems’ if desired, and serve.

Each serving (1 pepper) provides:
* 1-1/2 FA, 1/2 FR, 5 V, 1-1/2 P, 1 B, 10 C.

Per serving:
* 430 cal, 13 g pro, 51 g car,
* 20 g fat: 6 g poly, 7 g mono, 4 g sat;
* 508 mg sod, 27 mg chol.

Source: Wonderful World of Walnuts and Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–