Argentine Empandas

INGREDIENTS:

***Crust***
1 2/3 cup all-purpose flour
1/8 teaspoon salt
4 ounces butter or margarine
1/3 cup milk
***Filling***
1 pound ground beef
2 tablespoons vegetable oil, olive preferred
1 large onion, finely chopped
1 red bell pepper, seeds and stem removed, finely chopped
2 jalapeno chiles, seeds and stems removed, minced
1 medium potato, peeled, boiled, finely chopped
2 hard cooked eggs, finely chopped
10 green olives, finely chopped
2 tablespoons raisins
1 tablespoon ground paprika
1 tablespoon chopped fresh parsley or substitute dried
salt and freshly ground black pepper, to taste
***Glaze***
1 egg, beaten
1 tablespoon milk

DIRECTIONS:

To make the crust, sift the dry ingredients into a bowl. Work the margarine or butter into the flour using your fingers or two forks. Add the milk and mix just until the dough comes together and can be formed easily into a ball. Refrigerate for at least an hour.

Saute the beef in a skillet until well done, stirring frequently with a fork to keep the meat broken-up. In a separate skillet, saute the onion, bell pepper, and jalapenos until the onions are a golden brown.

Combine all the remaining ingredients for the filling and nix well. Preheat the oven to 400 degrees F. Divide the dough in two and roll out to a thickness of 1/8-inch and cut into circles 7" in diameter. Spoon the filling onto one half of each leaving room to fold in half and seal. Press the edges with the tip of a fork and cut a 1" slice in the top. Place on an ungreased baking pan. Combine the ingredients for the glaze. Bake for 10 minutes. Reduce the heat to 350 degrees F and continue baking until the crust turns light brown. Brush the tops with glaze and bake for an additional 5 minutes.

NUTRITION:

381 calories, 27 grams fat, 23 grams carbohydrates, 13 grams protein per serving.

Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

I cooked it without the things in italics.
From Here: http://www.cdkitchen.com/recipes/recs/262/Argentine_Empanadas22263.shtml

Honey Garlic Chicken

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• 3 Garlic Cloves, smashed and chopped
• 1 Teaspoon Dried Basil (I used Fresh)
• 1/2 cup  Soy Sauce
• 1/2 cup Ketchup
• 1/3 cup Honey

Add all ingredients to Gallon Size Freezer Bag.  When you are ready to cook this, put all ingredients into a crockpot and let cook for 3-4 hours on high.\

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CHICKEN MARINADE
1 1/2 c. white vinegar 1 tbsp. salt 3 tbsp. Worcestershire sauce 3 tbsp. garlic powder 1 stick butter, melted Pepper to taste Mix ingredients. Marinade chicken several hours or overnight. Grill.

Sausage and Potato Breakfast Casserole

Ingredients

Serves 6 servings

1 lb sausage (bulk breakfast) 2 tbsps all purpose flour 1 12 cups milk (nonfat) 1 lb potatoes (frozen shredded hash brown)

4 green onions (finely chopped) 1 14

1	Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
2	Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture and remaining 1/4 cup cheese.
3	Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.