Week 9, Cooking With Ruth!

Baked Empanadas
Stuffed Tomatoes
Baked Apples

Empanadas con Queso

Stir:
1 tsp salt
4 heaping cups of flour (1 lb)

Add & mix with hands until almost dry, but not sticky.
1 ¼- 1 ½ c of hot water
just over ½ c lard (or shortening)- melted but not hot

Work it when it is warm, not cold.

Grate 1 lb cheese (manteceso or gouda) Put in middle of dough & pinch down edges. Set on waxed paper. Poke 2 holes in each empanada. Fry in heated oil. The secret is lemon peel. When the peel turns brown throw it away & add another.

Can keep in fridge for 24 hrs before frying. If cooked later, re-poke the 2 holes.