Text 13210, 97 rader
Skriven 2011-07-10 11:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: good old days 559
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 ML> We're beginning to sound like old folks.
 RH> We're getting to be old folks, whether we like it or not. (G)

Sigh. We're getting to the stage where we're lucky to have
parents at all, and our contemporaries are beginning to go.

 RH> The teachers did the best they could with what they had at the time.
 RH> Large city schools had better budgets than small rural ones (the kind
 RH> I went to, K-12) and private ones had better funding than public.

It's changed so much in our lifetime.

 RH> But, the computer age has definately improved classroom visuals.

The inner cities haven't benefited much from this, alas.
No way to make computers theft- and trash-proof, and the
attitude and expectations of the kids are in the toilet.

 ML> I never paid any attention to those things except to
 ML> appreciate the fact that butter was at the top of the
 ML> old food pyramid, which is as it should be.
 RH> As in it's a good thing or it's a bad thing?
 ML> As in "the crowning glory of cuisine."
 RH> IF you're not a cardiologist or overly concerned with your cholesterol
 RH> intake.

Butter may be sort of bad (it's worse than bacon fat, for
example), but it has a nice mixture of good and bat fat,
or so the new news goes.
 
 ML>       Title: Take Your Pick Fruit Pie
 ML>       1 pk Refrigerated pie crust
 RH> Make your own, it's easy, cheap and better for you.
 
I suppose. I made empanadas the other day using Goya
empanada dough, which I had to hit with a rolling pin
anyway, defeating much of the purpose of the premade.

EL AUTENTICO DIABLO CLUBHOUSE EMPANADAS
cat: Caribbean, Panamanian, snack, main
yield: 24 to 48

2 lb ground chuck
1 lg onion (chopped)
2 cloves garlic (chopped)
2 Tb Wesson oil
2 jalapeno or habenero peppers (chopped very fine)
1 Tb chile powder
3 Tb Arturo sauce or Tomato paste
salt and pepper to taste
Tabasco or your favorite designer hot sauce
3 x  Your best pie crust recipe (for a 2 crust pie);
- or because it's the nineties,
3 boxes pie crust mix (Pillsbury and Betty Crocker are my
- mixes of choice-Jiffy is not as flaky and light)
2 egg yolks

Heat oven to 350 F.

Heat oil in large pan and saute onion and garlic until it is
translucent. Add the ground chuck and keep mixing it while
cooking so that it is not lumpy. After the ground chuck is
cooked, drain off all the liquid that has accumulated.
Then stir in the chopped peppers, chile powder, tomato
paste, salt and pepper.

Let this mixture cool off or you'll mess up the pastry.
While this is cooling, make the pastry. [If you doing it
from scratch, make it THREE seprate times or it won't
turn out right. If you opt for the nineties method, make
one box at a time. Divide each ball of dough in half, so
you will have six balls of dough. Keep the ones you are
not working with covered with a dish towel or it'll dry
out. What you have to decide now is what size empanada
you want. For an appetizer size, I use a mug with a 3"
diameter. For the normal size you'll want something
that's 5-6". I have used a saucer for this and cut around
it. Roll each ball out to the thickness for a pie crust.
Cut out your circles and stack them.

In a small bowl, mix the egg yolks with 1 Tb of water. On
half of the circle spoon on some of the meat mixture.
Moisten the edges with water and seal with a fork. Brush
the tops with the egg yolk. Place on a non-stick cookie
sheet (If not a non-stick, rub a little Crisco on). Bake
25-30 min or until golden brown.

Makes approx. 4 dozen appetizer size or approx. 2 dozen
of the other size. These freeze great and since you have
to be in kitchen anyway, make a lot and then you'll have
plenty to enjoy at a later time!. The Tabasco gets
sprinked on the empanada as you munch away.

Posted by Lesley Hendrickson March 09, 1997 at 11:20:15
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