Chilean Recipes!

A special thanks to those who have sent in recipes; especially Carlos Bravo, who’s sent in a few now!

Empanadas
Ingredients: Dough:
1,1/4 kilo flour (5 cups)
60grs baking soda powder (2tsp)
25grs salt (1tsp)
125 grs lard (1/4lp)
Milk 1 cup.
Filling:
4 onions chopped
1/2 cup of oil
1 lb ground beef
salt, oregano, pepper
1bouillon cube
3 eggs

Dough preparation
Sift flour, baking powder and salt together, add melted lard and hot milk, mix little, mixing well, but not kneading. Let stand for 20 minutes and then roll it. Cut in circles approximately 20 cm on diameter, and put in each of them one tbsp of stuffing, one olive, 2 or 3 raisins, one slice of hard boiled eggs; moisten the edges and fold shaping them in triangles or rectangles, brush with egg white or milk, puncture in 2 or 3 spots. Place on a baking sheet and bake for 50 minutes at 375 F

Filling preparation.
Fry onions in hot oil until cooked, lower the heat and add paprika and ground beef, when cooked add the rest of the spices, add the bouillon dissolved in 1/2 cup of water. Let it simmer for 5 to 10 minutes on low heat. When cold use to stuff the empanadas. Note; add 1/2 tsp of sugar to soften the onions. (optional) Serves 10.

Manjar! Here you have two ways of making manjar. First the hard way.
Ingredients.
10 cups of milk (2 liters)
21/4 cups of sugar
a few drops of vanilla extract or half of a stick of vanilla.
PREPARATION
Boil the milk in a previously wet saucepan, add the sugar and vanilla and when it begins to boil rapidly stir with a wooden spoon being careful to not let it stick. When you begin to see the bottom of the saucepan or if you put some of the mixture on a plate and it does not run, the manjar is ready. When you remove it from the fire, it is a good idea to beat it a while so that it softens.

THIS IS THE EASY WAY:
In these modern times you can also place a sealed can of sweetened condensed milk in boiling water for about an hour and a half or two. It is quicker in a pressure cooker.
Warning:
If you use this method in a regular pot is VERY important to continously add water as necessary, to make sure the can is always covered with water. If you do not it is possible the can will explode.
If you need or want more recipes, just send me a note cbravo@sprynet.com
Culinarily yours,
Carlos

CAZUELA DE VACA (OR CHICKEN) This receta either people love it or hate it, but its a million times better than a Mc Donald's humburger.
2lb of meat (without bone)cut in 6 pieces.
1 Carrot.
8 potatos
1 Onion cut in 4
6 pieces of squash
1/2 green pepper
1/2 cup of rice or if you prefer noodles.
cilantro, paprika, oregano, black pepper - to taste
Some fresh green beans.
3 corn in the cob cut in 3.
Salt to your taste.

PREPARACION.
Put the meat to boil at low heat with the onion and the rest of the spicies. When the meat is alomst cooked add the potatos, green beans; the saquash about ten minutes after after the potatos and last add the rice or noodles and the corn on the cob. Squash

REMEMBER. if you prefer to use chicken instead of cow meat ; chicken cooks a lot faster than red meat, if you cook the chicken for too long it will disolve.

Give it a try. Any questions?
cbravo@sprynet.com
CARLOS

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