ans pork and beans or baked beans.
Stir beans into
n the meantime, remove the empanada pastry discs from freezer and
Using the fork, prick the empanada twice on top.
Brush
In a small bowl, mix cheese with sugar. Add lemon juice and mix well, either by hand or in blender or processor. Cover and set aside.
In a medium saucepan, combine sugar, water, and corn syrup. Bring to a boil, add orange blossom or rose water. Stir well to prevent sticking. Reduce heat to low and allow to sit until ready to use.
Fill empanada wrappers with cheese mixture and bake at 400 degrees for 25 minutes or until brown.
n the center of an empanada disc. Fold in two sides
he dumpling dough for this recipe.
Preparing the Dumplings and
Baked Beets: Preheat oven to 400\
Brown pork sausage and remove from pan. When cooled, break into smaller bits.
Brown bacon and remove from pan.
Saute onion and green pepper in bacon grease and remove from pan.
Mix all ingredients into a large baking dish and bake at 325\u00b0 for 1 hour, or simmer on stove top in large pot for 30 minutes if you don't have time to do them in the oven.
This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.
he potatoes or use leftover baked potatoes (Recipe #280220) and set aside
ery delicate.
Sauce with Recipe #rz.279041 and serve, Garnish
ooking times because with this recipe I never measure exact amount
make sure temperature of the baked beans reaches 160\u00b0 ) or
until delicately browned.
The recipe also says you can also
Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
Melt the butter in a small saute pan and add the flour; cook until a very light golden color.
Slowly add the roux to the pureed vegetables.
Season to taste with salt and pepper.
Heat to the boiling point and serve while hot.
For Vegetarian use the water and a Vegetarian baked beans.
Bake Homestead Yellow Cornbread (see recipe in this cookbook), crumble when cool in a 2-quart bowl.
Lightly brown onions and celery in margarine or butter.
Add eggs, pepper and poultry seasoning to the crumbled cornbread.
Add the onions and celery. Add chicken or turkey stock.
Stir and pour into a well-greased pan (6 or 8-inch square).
Bake at 350\u00b0 for 30 minutes or browned to your liking.
r until done. (Note: This recipe uses baking sized potatoes so
Use the cheapest canned baked beans you can.
I use 3 cans with this recipe.
Mix all together and bake at 350\u00b0 for 1/2 hour.
nd sides of the pre-baked crust. Set aside the crust
ave also done this same recipe with leftover turkey or chicken
Prepare baked pie shell.
Add confectioners sugar to 3 cups whole fresh strawberries.
Let stand 1 hour.
Crush remaining cup of berries and cook in water about 2 minutes.
Drain through strainer.
Mix cornstarch and granulated sugar; stir into berries. Cook gently until clear, stirring constantly.
Fill pie shell with whole berries and pour the strawberry sauce over them. Chill.
Top with whipped cream.
Serves 6 to 8.