homemade argentinian empanadas

beef filling:

1 pound ground beef
2T corn oil
1T butter
1 large yellow onion, chopped
2 hard boiled eggs, chopped
1/2 cup green olives, chopped
2T raisins
1/4 cup green onion (only the green part), chopped
1T ground paprika
1T ground red pepper
1T cumin
salt and ground black pepper to taste

in a large saucepan, melt the butter with corn oil together and place the onions and stir them until transparent. add the beef, raisins, spices, salt and pepper to taste and stir with a fork to keep the meat broken up. pour over about 1/2 cup of water and let it cook for about 10 minutes or until meat is completely cooked. once cooked, place in a bowl, cover it and put in the refrigerator overnight. once you have the mix cold, add the hard boiled eggs, green olives and spring green onions.

corn (humita) filling:

2T corn oil
1T butter
2 yellow onions, chopped
1 green bell pepper
3 corns (or 18 oz frozen sweet corn)
1/2 cup milk
1T ground red pepper
3t sugar
salt and ground pepper to taste
1T flour

in a large saucepan, melt the butter and oil together and place the onions and bell pepper and stir them until transparent. add all other ingredients except the flour. the corn must be cooked in this way for at least 10 minutes before adding the flour. when it is cooked, sprinkle the flour and let it be cooked for 5 minutes. refrigerate overnight.

i used the goya empanada shells found in the international frozen food section.

thaw the shells. add about 1.5T of filling to the shells and fold in half. press the edges with the tip of a fork to seal.

bake at 350 for 15-20 minutes

give credit: teresita

wa's bread stuffing

2 eggs
1 yellow onion, chopped
4 stalks celery, chopped
2T garlic, minced
1 cup stuffing
7 slices one day old white bread, crumbled
35oz chicken broth
4 heaping tablespoons sage
2t garlic salt
salt and papper to taste

saute onion, celery, and garlic in olive oil. add salt, pepper, and garlic salt.

in a bowl, mix stuffing, bread, sage, chicken broth, eggs to right consistency. add onion/celery mixture to bread mixture. mix well.

pour into a 9x12 pyrex. bake at 350 for 30 mintues covered, 15 additional minutes uncovered.

sausage stuffed sweet dumpling squash

2 acorn squash
1lb pork sausage, sweet or hot
1 onion, chopped
1lb mushrooms, sliced
2 cups bread crumbs, optional
1/2 cup dried cranberries
salt and pepper to taste
2T maple syrup, optional
2T butter, cut into pieces, optional
crumbled goat cheese

preheat oven to 400 degrees. split squash through the stem and remove seeds and fibers. place the squash halves, cut side down, in roasting pan. add 1/2 inch of water and bake about 30 minutes or until squash is tender.

meanwhile, in a large skillet, brown the pork sausage and drain off about half the fat. add the onion and mushrooms and saute until soft. add the bread crumbs, if using, and cranberries. season to taste with salt and pepper.

when the squash are done, divide filling among the four. (you will have leftover stuffing mix.) drizzle the maple syrup on top of each squash and dot with butter if desired. return the stuffed squash to the oven and bake another 10 minutes, uncovered, to crisp the top. top with crumbled goat cheese, if desired.

give credit: dallas morning news

jalopeno chicken casserole

1 rotisserie chicken - bone off, shredded
1 onion, chopped
8 oz low fat sour cream
2 boxes frozen chopped spinach, thawed
2 jalopenos, chopped and no seeds or 1/3 cup jarred, sliced, jalopenos
8 oz jack cheese
1 can cream of mushroom soup
salt and pepper to taste

saute shredded chicken and chopped onion. add sour cream, cream of mushroom, spinach, jalopenos, salt and pepper. mix well. layer the chicken mixture and cheese in 9x12 pyrex. top with cheese.

bake at 375 degrees for 30 minutes.

squash casserole

3 yellow squashes, sliced
1 can cream of mushroom soup
1 8oz sour cream
1 7oz jar sliced pimentos
1 large onion, chopped
1 cup cheddar cheese, grated (optional)
salt and pepper, to taste
1 stick butter
1 package pepperidge farm herb bread crumbs

cook squash in salted water for 7 minutes. drain and add next 6 ingredients plus salt and pepper. in separate skillet, melt butter and add 8oz (about half the bag, assuming a 16oz bag) stuffing. mix well. pack stuffing mixture in 9x11 pyrex and pour squash mixture over. cover with additional bread crumbs.

bake at 350 degrees for 30 minutes.

give credit: betsy

white chili

Ingredients:
1 rotisserie chicken
2 cans chicken broth
1 teaspoon lemon pepper
2 teaspoons cumin
2 cloves garlic minced
1 cup (or more) chopped onion
2 9 oz packages frozen corn
2 7 oz cans chopped green chilies
juice of 1 lime
red pepper flakes to taste
2 15 oz cans great northern beans
crushed tortilla chips
shredded monterey jack
salsa verde

Instructions:
1. Remove chicken from bone and cut into 1 inch pieces, place in crock pot or stove top and add chicken broth.
2. Saute onion and garlic in separate pan. Add to broth
3. Add corn, chilies, lemon pepper, cumin, lime juice, and red pepper to broth and bring to a boil - reduce heat to simmer
4. Add beans (undrained) and cook until heated through
5. To serve: crumble tortilla chips into each bowl and top with cheese...ladle in hot chili and top with salsa

give credit: carrie

wine and cheese party

several people have asked me for the type of cheese, etc. i served for my wine and cheese party. i would like to remember too, so i figure this is the best place for it. thanks to darlene for all the recommendations! here is everything that was served:

on the table:
pesto

olives

green grapes

strawberries

sliced cheeses (salsa cheddar, jalopeno jack, colby jack, swiss)

pecorino

blue cheese

smoked gouda

manchego (sitting in a lipped platter of honey)

brie

sliced baguette

party crackers

biscotti

in all sitting areas:

pretzal sticks

mixed nuts

everyone brought a bottle of wine.