Beef and Corn Empanadas*
Meet filling and corn filling
2 pounds minced meat (for beef filling) or 2 pounds frozen yellow corn
(for corn filling)
2 tablespoons corn oil
2 pounds sliced onion (not very thin)
1 tablespoon paprika
1 teaspoon salt
1 tablespoon "adobo"
3 diced hard-boiled eggs
8 ounces green olives
4 ounces raisins
1 tablespoon flour
In a big pan sautee the
onions in the corn oil until tender. Add meat and stir frequently. Add
seasoning. Following add the hard-boiled eggs, the green olives and the
raisins. Turn off the heat and add the flour and stirring very well. Let
stand until cold before using.
For the corn filling
follow the same steps substituting the corn for the beef. Prepackaged
dough (La Salteņa). To make the empanadas put filling in the center and
make like "turnovers" closing edges with a fork.
Pesceto (eye round roast)
with all the trimmings (very important). Create a cut in the center of
the meat lengthwise about 1 1/2 inches. Stuff with bacon, sweet red
peppers, and minced garlic and Italian parsley. Tie the meat firmly
trying to maintain the cylindrical form. Also, close the ends with a
little piece of meat so the stuffing does not leak. Take the meat and
rub it with olive oil, salt and pepper (make sure it is well coated).
Then, proceed to carefully seal the meat in a very hot clean pan. Roast
in the oven adding red wine to the pan and baste it frequently.
Two slices not too thin
with a little bit of juice left in the pan.
The side dish consists of a red sweet potatoes and white potatoes sliced
in half-inch thickness, mixed sliced onion with salt, pepper and olive
oil. Cook in the oven until browned.
Serve the side dish on the same plate.
Garnish the plate with Italian parsley.
6 white potatoes,
1 cup chopped celery
6 sweet potatoes,
1 pound green beans
6 ears of sweet corn,
1 bunch parsley
1 squash (medium size) cut into six pieces
1 teaspoons salt
4 pounds ossobuco cut into six
Fill a large saucepan with
water and bring it to a boil. When boiling add all the ingredients
trying to put the meat first and then the carrots, onion, green beans,
corn, and squash with its peel. Then add the potatoes and the zucchini.
Cover and simmer for 30 minutes or until the potatoes are tender.
Drain and serve meat and vegetables. To enhance flavor you may use
mustard, Mayonnaise, tomato, onion, and pepper sauce.
Add rice or noodles to the remaining broth and serve in soup bowls
before or after puchero. It is a complete meal!.
Bring to boil 2 liters of
Pour into another saucepan and mix the boiling milk with:
2 pounds of sugar
1 vanilla stick
1/2 tablespoon baking soda
Mix and cook over middle
heat stirring periodically at the beginning and continuously at the end.
The caramel milk must be thick and take a toast caramel color. If when
pouring a drop of it on a flat surface, it looks solid and there is no
water around, it is ready.
This sweet cream is used like a side dish with flan (custard pudding),
banana, and other desserts or it is just spread on bread like butter or
con Leche (Rice Pudding)*
In a large saucepan,
combine 5 cups of milk and 1 orange peel. Bring to boil. Remove from
heat for one minute and then add 1\2 cup washed rice and 1/3 cup sugar.
Return to boil, stir once, reduce heat and boil for 20 and 25 minutes,
or until rice is done. Remove from heat.
Beat 3 eggs yolks, 1 tablespoon vanilla, and 1/3 cup of sugar.
Add to the warm mixture.
Return the saucepan to heat for two more minutes beating permanently.
Remove from the heat. When cool put into the refrigerator.
Serve in small bowls sprinkling with cinnamon or chocolate as desired.
Sift together 2 cups of
flour, 1/2 cup of sugar, 2 teaspoon baking powder, 1/2 teaspoon salt.
Add 1/2 cup butter.
Mix well all ingredients.
Add, working with your hands: 2 eggs lightly beaten; 1 tablespoon water;
1/2 teaspoon French vanilla, and 1/2 teaspoon lemon juice.
Shape 3/4 parts of this dough into a thick disc, roll out and transfer
it to a round pie pan (buttered or Teflon type), fitting into the angle
all around the pan.
Fill the pie with 1 pound of quince jam.
Roll out the remaining dough and cut into narrow strips. Place strips
over filling in such a way to produce a woven lattice. Bake in a hot
oven for 30 minutes.
Beat lightly 5 egg yolks.
Mix with 2 cups of milk.
Add gratings of half a lemon and 1 tablespoon cloves
In other saucepan make syrup until obtaining thread point with 1 cup of
sugar and 1/2 cup of water.
Remove the syrup from the heat and pour it into the mix of eggs and
Put the mixture over the heat and cook it, stirring until clots appear
and the liquid is concentrated.
Add 1 tablespoon of French vanilla.
Serve cold in bowls or cups.
Mission of Uruguay to the OAS.