Empanadas (Recipe 15)

We had a lot of fun making up these tasty meat pies! I needed to double the recipe to feed my crowd. The dough became difficult to handle when made into a double batch, so next time I'll make two separate batches of dough. These can be made ahead and heated up in the microwave or covered with foil in the oven. I think they would also freeze well, if not completely baked through.

Empanadas

Ingredients

Dough:
3-1/2 cups flour, plus more for dusting work surface
1 tablespoon sugar
1 1/2 teaspoon salt
1-1/2 sticks butter, cut into 1/2" cubes
1-1/4 cups ice water
1 large egg

Filling:
1 tablespoon oil
1 small onion, finely chopped
2 finely chopped garlic cloves
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1/2 pound ground beef (not lean)
3/4 cup beef broth
dash of sugar
salt and pepper
3 ounces shredded Colby-jack cheese


Heat oil in pan and cook onion until soft. Stir in garlic, oregano, cumin, cloves, cayenne pepper. Cook briefly, then add ground beef. Cook until thoroughly cooked. Add beef broth, sugar, salt and pepper. Cook until beef is moist. Set aside.


In medium bowl, place dough flour, salt, and sugar. Cut in butter, using fingers or pastry blender. Dough should resemble coarse cornmeal. Add ice water by small amounts until dough joins together and forms ball. Cover and place bowl in refrigerator for 20-25 minutes. Preheat oven to 425 degrees. Roll dough out to 1/4" on lightly floured surface. Cut dough into circles. Add 1 tablespoon of meal filling and small amount of cheese in center of circle. Top with another dough circle. Pinch edges together using fork. Place on ungreased baking sheet. Brush top with beaten egg.

Bake in 425 degrees for 20 minutes.

Hamburger Stroganov Recipe 7

One of my kids has been begging me to make Stroganov, probably because the name sounds exotic. While picking up the ingredients for Beef Stroganov, the cost mounted up quickly. The beef was replaced with ground beef that was on sale.

Hamburger Stroganov

Ingredients:

2 pounds ground beef
3 tablespoons butter
10 oz. fresh mushrooms
1 medium onion, chopped fine
1 teaspoon garlic powder (I forgot to pick up garlic)
3/4 cup water
1 beef bouillon cube
1/2 teaspoon salt
3 cups sour cream
16 oz. egg noodles, cooked and still hot



Slice the mushrooms.Heat butter in saucepan with onion and mushrooms. Add garlic powder. Cook until onions are tender over low heat.



Remove vegetables from pan and add ground beef. Cook until well done. Add water and mashed bouillon cube.



Heat until boiling. Reduce heat and add sour cream. Heat through.



Serve over cooked noodles. I began boiling the water for the noodles when beginning the Stroganov. We served the Stroganov with Cheddar Cheese Biscuits and Spinach. My husband and four out of six kids liked the Stroganov. I thought it was nothing special, but will probably make it again because the kids enjoyed it.

Day 3 New "Alfredo" Recipe

My 5 year old daughter was sick today, and I didn't have much time to try involved recipes. My 14 year old son drank all the milk that I was planning to use in Alfredo Sauce for supper. Here is the new version which was quite tasty.

Alfredo Sauce

Ingredients:
1 can evaporated milk
1 pint Half and Half
8 oz. cream cheese
8 oz. Cheddar and Monterey Jack combined cheese
1 cup chopped ham
1 16 oz. bag frozen broccoli
1 16 oz. bag egg noodles
Parmesan cheese (optional)

Fill large pot with water and bring to boil. While waiting for water to boil, combine evaporated milk, Half and Half, cream cheese in a large sauce pan. Heat until bubbly. Reduce heat under cheese sauce. Add Cheddar/Montery Jack cheese and ham, stirring frequently. The sauce will have be slightly orange in color.

When water in large pot boils, add noodles. Return to boil. Add broccoli, when noodles are almost done. After noodles are fully cooked, drain completely. Combine cheese sauce with noodles and serve with Parmesan cheese, if desired.

This sauce was really good. The kids all had second helpings.