Name: Baked Empanadas 2
Ingredients: 2 tb Vegetable oil; 1 tb Ground paprika; 4 Onions; finely sliced; 1/2 ts Ground cumin; 1/2 ts Dried oregano; 1/2 ts Ground red New Mexican chile; 1 ts Salt; 1 lb Ground beef; 3 Hard-cooked eggs; sliced; 20 Black olives; pitted; 40 lg Raisins; 4 c Flour; 1 tb Baking powder; 1/2 ts Salt; 1 Egg yolk; 1 Egg; beaten well; 1/2 c Warm milk; 1 c Shortening; melted; 1 Egg; beaten with; 2 tb Milk

In 1950, the great Scottish American preacher Peter Marshall stood before the United States Senate and he explained it this way: The modern challenge to motherhood is the eternal challenge – that of being a godly woman. The very phrase sounds strange in our ears. We never hear it now. We hear about every other kind of women – beautiful women, smart women, sophisticated women, career woman, talented women, divorced women, but so seldom do we hear of a godly woman… I believe women come nearer fulfilling their God-given function in the home than anywhere else. It is a much nobler thing to be a good wife than to be Miss America. It is a greater achievement to establish a Christian home than it is to produce a second-rate novel filled with filth. It is a far, far better thing in the realm of morals to be old-fashioned than to be ultramodern. The world has enough women who know how to hold their cocktails, who have lost all their illusions and their faith. The world has enough women who know how to be smart. It needs women who are willing to be simple. The world has enough women who know how to be brilliant. It needs some who will be brave. The world has enough women who are popular. It needs more who are pure. We need women…who would rather be morally right that socially correct

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Eggs, Dairy	Mexican	96feb, Beef, Side dish	20	Servings

INGREDIENTS

2	tb	Vegetable oil
1	tb	Ground paprika
4		Onions; finely sliced
1/2	ts	Ground cumin
1/2	ts	Dried oregano
1/2	ts	Ground red New Mexican chile
1	ts	Salt
1	lb	Ground beef
3		Hard-cooked eggs; sliced
20		Black olives; pitted
40	lg	Raisins
4	c	Flour
1	tb	Baking powder
1/2	ts	Salt
1		Egg yolk
1		Egg; beaten well
1/2	c	Warm milk
1	c	Shortening; melted
1		Egg; beaten with
2	tb	Milk

INSTRUCTIONS

FILLING
CRUST
GLAZE
These came out of the Jan/Feb 96 Chile Pepper Magazine written by Barb &
Ron Kroll. I can't say that I've tried any of them. Hope they help.
Heat the oil with the paprika, add the onions and saute until soft.  Add
the cumin, oregano, chile powder, salt, and ground beef. Cook until the
meat is no longer pink, but don't let it get too brown. Refrigerate until
the next day so that the juice sets.
Preheat an oven to 400 degrees.
To make the crust: Sift the dry ingredients together.  Add the liquid
ingredients and beat to form a stiff dough.  Divide the dough into 20
pieces and roll each into a thin circle. Put a spoonful of the filling on
half of the circle and divide the egg slices, the olives and raisins among
the 20 empanadas. Fold over the dough, wet the edge with milk, fold over
again to make a border.
If you like them shiny, paint with glaze before putting them in the oven.
Place on a sheet pan and bake until brown.  Serve with pebre sauce.  Heat
Scale: Mild
Note: This recipe requires advance preparation.
Posted to CHILE-HEADS DIGEST V3 #138
Date: Tue, 22 Oct 1996 05:29:12 -0700
From: "Carl & Joyce Camper" <[email protected]>
NOTES : In Chile, empanadas are baked rather than fried, as they are in
other Latin countries. To increase the heat add pebre sauce.

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