1.Empanadas By Ruby Traditional Chile Recipe

Ingredients 3 ½ Cups of flour 1 Pack of yeast dissolved in ¼ cup lukewarm water 2 Eggs ½ Cup lukewarm milk Pinch of salt 1 Stick softened butter ½ LB. Ground beef 2 Onions, chopped 1 Clove garlic, minced 1 Dried red pepper, crushed 2 Hard-boiled eggs chopped 8 pitted green olives ½ Cup raisins Paprika, marjoram to taste Cooking oil 1 Beaten egg

Method Place flour in a bowl, make well in center. Pour in the milk, eggs, and dissolve yeast; mix thoroughly. Add butter to obtain a smooth dough. Cover with plastic wrap and let stand for 2 hours. To prepare the stuffing: mix in the meat, onions, garlic and red pepper. Heat 2 tablespoons oil in a pan and cook the stuffing in it. Let it cool and add the chopped eggs, olives, raisins, paprika and marjoram to taste. Roll out the dough to a quarter inch thickness as if you were making a pie. Cut circles 4 inch diameter. Cover each half-circle the stuffing; brush the edges with the beaten egg. Fold each circle in two and press sides. In a pan, brown turnovers.

2. Cuba: Old Clothes INGREDIENTS: 2 ½ lb. Flack steak 1 Carrot, peeled and sliced 1 Turnip, peeled and cubed 1 Leek, chopped 2 Tablespoons olive oil 1 Onion, finely chopped 1 Garlic clove, minced 1 Green pepper, chopped 1 Red pepper, chopped 2 Tomatoes, peeled and chopped 1 Bay leaf 1/8 Teaspoon ground clove Salt and pepper 2 Tinned pimientos, chopped

Method In a large pot but the beef with the carrots, turnip and leek to cook in water to cover, simmer covered for 1 ½ hours. Allow to cool and shred the meat until it resembles old rags. Reserve the stock. In a large frying pan saute the onion, garlic, green and red pepper until the union is transparent. Add the tomatoes, bay leaf, spices, salt and pepper and cook until thick. Add 1 ½ cups of the reserved stock, the shredded meat and the pimentos and simmer for 5 minutes.

Hope you ENJOY your meals :)