Empanadas

This is Chilean typical beef style empanadas.  I got the recipe from my Mom, my parents lived in Chile for 3 years.

3/4 lb ground beef
1/4 c red wine (can substitute with cider or red wine vinegar)
1 small onion, chopped
1 clove garlic, crushed
1/4 ts thyme
1/4 ts cumin
1/4 ts chili powder
1 t salt
dash hot pepper sauce
dash Worcestershire sauce
1/2 cup shredded sharp cheese (optional, I have never added this)
olives
raisins
hard boiled eggs, sliced
egg, beaten
Empanada dough or rounds

Brown meat, and drain fat.  Add wine, onion, garlic, thyme, cumin, chili powder, salt, pepper sauce and Worcestershire sauce.  Cook until onion is soft and excess liquid has evaporated.  Cool completely.

Roll dough out as thin as possible, 1/8 inch.  Cut into 4 inch rounds.  Place a spoonful of meat mixture on one side of round.  Add one olive, one slice of egg and a couple of raisins.  (You can also add raisins into the meat mixture while cooking if you prefer.)

Fold dough over to make a half circle.  Dip the end of a fork into some flour and use tines to seal edge.  Place on a greased cookie sheet and brush top with beaten egg.  Bake in a preheated oven 375* for 25 minutes.

Sloppy Joes

This is my Grandma Cook's recipe.

• 2 lbs ground beef
• 1 onion, diced
• 1/2 cup catsup
• 1 8 oz can tomato sauce
• 1 TB dry mustard
• 2 TB vinegar
• 2 TB Worcestershire sauce
• 1 ts salt
• 1/4 ts pepper
• 1 ts Chile powder
• 1/2 cup brown sugar

Brown been and onion, drain fat or run under hot water in a colander.  Add remaining ingredients and simmer 1-2 hours.  Or you can put all ingredients into a crock-pot and simmer all day.  Freezes well.

Serves 8-10 people

Sweet 'n' Tangy Flank Steak

It is best marinated over night but works okay if you do first thing in the AM, don’t marinate for more then 24 hours.

1/3 c. reduced-sodium soy sauce
1/3 c. packed light-brown sugar
1/4 c. sliced scallions (green onions) make sure you use the white and green part of the onions
1 T. (Tablespoon) sesame oil
1 T. Sesame seeds
2 t. (teaspoons) chopped or minced garlic
1 t. minced fresh ginger OR I use 1 t. powdered ginger when I don’t have fresh.
1 flank steak (about 2 pounds)

In a bowl stir together soy sauce, sugar, scallions, sesame oil, sesame seeds, garlic and ginger. (Instead of a bowl, I just put it all in a gallon sized ziplock and then place the meat inside and then put the bag on a sheet pan in the refrigerator to marinate.)

Lay out the steak on a cutting board, cover with plastic wrap and pound with the flat side of a meat mallet. Then take off the plastic wrap and pound with the pointed side of the mallet or use a fork. You want it to be as thin as you can get it. Then slice against the grain of the meat long strips on both sides of the steak. Then fold up the steak to fit into a gallon size ziplock bag or place in a flat casserole dish.

Pour the marinade onto the steak making sure all is coated. If you put into a bag then seal and place bag in a large bowl or flat on a cookie sheet, in case of leaks. If you are going to marinate in a dish then cover the dish and turn over steak when you wake up so both sides are getting the marinade. Marinate in the refrigerator.

After many hours...heat grill or broiler. Remove steak from bag and grill or broil for 5 minutes (or so depending on thickness) per side or until meat registers 135 degrees on an instant-read thermometer for medium-rare. Allow meat to rest for 5 minutes before slicing (cover with foil while resting).

In the meantime, place marinade in small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes stirring.

Slice steak against the grain as thin as you can. Pour boiled marinade over or serve on the side - Enjoy!

Mexican Stuffed Bell Peppers

I got this recipe from my friend Katie White years ago. I love it because it is easy, yet yummy at the same time. The filling makes a lot so I just use half and freeze the other half. Then a couple weeks later we can have it again on a night I don't have time to cook.

1 box Spanish rice
1 pound ground beef
1 package taco seasoning
Mozzarella cheese, grated
Salsa
3 to 4 green peppers, cut in half and deseeded

Prepare rice according to package directions. Cook beef and drain fat. Add taco seasoning to beef. Combine rice and beef. Fill peppers with meat mixture. Spread salsa on top of each pepper. Bake at 350* for 30 to 40 minutes. Sprinkle with cheese and return to oven until cheese is melted.

Lazy Day Stew

From the kitchen of my friend Sherry Whyte

2 pounds stew beef (I use 1 lb because of the small size of my family)
Baby carrots
Potatoes (cut into 4’s or 6’s according to size)
2 medium onions
2 teaspoon quick cook tapioca
1 tablespoon salt
½ teaspoon pepper
1 (8 ounce) can tomato sauce
1 cup water
1 tablespoon brown sugar
1 beef bouillon cube

Preheat oven to 350*. Place beef in a single layer in a 9x13 pan. Add desired amount of potatoes and carrots followed by onions. Sprinkle with tapioca, salt and pepper. Mix sauce, water and bouillon, heat in microwave to dissolve. Pour over veggies. Sprinkle with brown sugar. Cover tightly with aluminum foil. DO NOT PEAK. Bake in preheated oven for 3 hours. Great for Sundays.

Steak and Onion Quesadillas

I got this recipe from my friend Saralyn and it quickly became a family favorite!

12 oz skirt steak

1/2 tsp ground cumin

salt and pepper

1 mudium red onion, slice 1/4 inch thick

Nonstick spray

8 fajita size flour tortillas

1 cup shredded pepper jack cheese

3/4 cup fresh cilantro, chopped

Heat outdoor grill (or I use my George Foreman). Rub steak with cumin, salt and pepper. Coat steak and onion with Nonstick cooking spray. Grill 5 to 6 minutes, turning once, until steak is cooked to your desire and onions are lightly charred and crisp-tender. Remove to a cutting board; let stand 3 minutes. Leave grill on.

Meanwhile, coat one side of tortillas with nonstick spray. Turn over, sprinkle with cheese. Slice steak thinly across the grain. Top cheese on torillas with steak and onions. Sprinkle with a little more cheese and cilantro. Fold top half over filling. Grill 3 minutes, turning once, until lightly charred and cheese melts. (I just cook them on an electric griddle.)

Philly Cheese Steak Pizza

1 pre-baked pizza crust
1 medium onion, thinly sliced and separated into rings
1 small bell pepper, cut into 1/8-inch strips
2 garlic cloves, minced
1 tablespoon oil
½ pound thinly sliced deli roast beef, cut into ¼ inch strips
6 mushrooms, sliced
1 teaspoon oregano
1 teaspoon basil
¼ teaspoon salt
¼ teaspoon pepper
1 cup shredded mozzarella cheese
½ cup shredded Parmesan cheese

Place crust on pizza pan and set aside. In a skillet, sauté onion, bell pepper, and garlic in oil for 3 to 5 minutes. Add beef and mushrooms; cook until heated through. Drain. Stir in seasonings. Spread meat mixture over crust to within ½ inch of edge. Combine cheeses and sprinkle over pizza. Bake at 350* for 15 minutes or until cheese is melted.

Waikiki Meatballs

This is one of my all time favorite recipes. I think I got it from my old roommate Andrea.

Waikiki Meatballs

1 ½ pounds ground hamburger
½ cup chopped onion
1 egg
2/3 cup cracker crumbs
1 teaspoon salt
1/2 teaspoon ground ginger
¼ cup milk
2 tablespoons cornstarch
½ cup brown sugar
1 can pineapple chunks (pour off juice and reserve)
1/3 cup vinegar
1 tablespoon soy sauce
1 green pepper, chopped

Mix hamburger, crumbs, egg and onion together. Shape meat by tablespoonfuls into balls. Place meatball in a large baking pan lined with foil and put in the oven. I always just guess the time and temp. Around 20 minutes at 350* or until done. Pour fat from pan of cooked meatballs. Set aside and keep warm.
Mix together cornstarch, sugar, pineapple juice, vinegar and soy sauce until smooth. Pour into skillet and cook until mixture thickens. Add green pepper and allow to cook to crisp-tender. Add meatballs, and pineapple, heat through. Serve with rice.