Empanadas

These are delicious, and worth the advance work!  They taste great reheated even a couple of days later.  They also freeze well.  I made enough filling for 2 batches and froze half.  The rest made 12 large empanadas.  For dinner we can eat 1 1/2 each, but 1 is enough for a nice lunch. Serve the sauces alongside.  Better than hot sauce, people!  More flavor!
j

4 1/2 cups flour

1 1/2 tsp salt

2 Tbl olive oil

1/2 cup Crisco

1 1/4 cup water

1 1/2 - 2 pounds ground beef, venison and/or sweet Italian sausage

2 Tbl Paprika

1 Tbl Cumin

1 small onion, chopped

2 cloves garlic, minced

1 Tbl Adobo

black pepper

1/2 c raisins, soaked in warm orange juice or water

1 cup chopped mushrooms

Shredded Mexican or Pepper Jack Cheese

1 Tbl white vinegar

2 hard cooked eggs or scrambled eggs, chopped

1 Qt oil for frying

Directions:
1) In a medium bowl, stir together the flour and salt.  Cut in Crisco, using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs.  Use a fork to stir in water, a few tablespoons at a time, until the mixture forms a ball.  Pat into a ball + flatten slightly.  Put in a ziplock bag in the refrigerator at least 1 hour or overnight.
2) Heat the oil in a large skillet over medium heat.  Add the onion and garlic, and cook until tender.  Crumble in the beef and mushrooms and season with all spices.  Cook, stirring  frequently, until beef is browned.  Drain excess grease and stir in the raisins and vinegar.  Refrigerate until chilled and then stir in the hard cooked eggs.
3) Form the dough into 2 inch balls.  On a floured surface, roll each ball out into a thin circle.  Spoon some of the meat mixture into the center (I used 1/4 - 1/3 cup meat in each) and sprinkle with cheese.  Then fold into half moon shapes.  Seal edges by pressing with your fingers.
4) Heat oil in a deep fat fryer or high sided frying pan to 365 (180).  Place 1 or 2 pies in the oil at a time so it doesn't cool.  Cook about 5 minutes, turning to brown on both sides.  Drain on paper towels and serve hot with Pico de Gallo or Salsa Verde.

Mollie and Mizenkos made these in May 2020 while sheltering at home from Coronavirus.

Traditional Bread
2 Tbl yeast
2 1/4 c warm water (water from boiling potatoes is even better)
1/4 c honey
1 Tbl salt
2 Tbl very soft butter
7 c bread flour

Dissolve yeast in 1/2 c warm water and let rest 5 minutes
Add honey and butter
Add 3 cups flour, one at a time
Add salt
Continue adding flour, a half cup at a time, until dough starts to lose its stickiness
knead 5 - 10 minutes until dough is elastic and blisters appear below the surface
Place in greased bowl, flip and cover with a damp cloth
Let rest 1 hour or until raised.  Press 2 fingers into dough.  If impressions remains, it is risen enough.
Divide in half
Press sides down under to form a loaf and press to seal
Place in 2 loaf pans
Brush lightly with melted butter
Let rise until double, 30-45 minutes
Cut a long slice in a curve along top of bread with razor
Preheat oven to 425
Place loaves in lower half of oven
Throw a cup of water on the bottom of the oven for steam
Bake until deep golden brown and remove from oven
Remove from pans and cool on wire rack

For Rolls, roll halves of dough into rectangles, and cut into 16 pieces.  Brush with butter and place in 9x9 inch pan.  Let rise until doubled.  Bake 15 minutes at 425.

Sour Cream Raisin Pie

This is a classic in the Hilltowns.  You can ask for it at Roast Beef Dinners.  My Grandmothers made it regularly.

1 cup raisins
2/3 cup sugar
3 Tbl cornstarch
pinch of salt
pinch of cloaves
1/2 tsp cinnamon
1 cup sour cream
1/2 cup whole milk
3 large egg yolks, room temperature
1/2 cup chopped nuts, optional
1 pie shell (9 inches) baked

Meringue
3 large egg whites, room temperature
1/4 tsp salt
6 Tbl sugar

In  a small saucepan, place raisins and enough water to cover; bring to a boil.  Remove from the heat; set aside.
In a large saucepan, combine the sugar, salt, cloves and cinnamon.  Stir in sour cream and milk until smooth.  Cook and stir over medium=high heat until thickened and bubbly.  Reduce heat to low; cook and stir for 2 minutes longer.  Remove from the heat.  Stir a small amount of hot filling into egg yolks.  Return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir for 2 minutes.  Remove from the heat.
Drain raisins, reserving 1/2 cup liquid.  Gently stir liquid into filling.  Add raisins, and nuts if desired.  Pour into pie shell.  For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form.  Gradually beat in sugar, 1 Tbl at a time, on high until stiff peaks form.  Spread over hot filling, sealing edges to crust.
Bake at 350 degrees for 15 minutes or until golden brown.  Cool on a wire rack for 1 hour.  Refrigerate for 1-2 hours before serving.  Refrigerate leftovers.