This is very similar to what our Spanish tutor said her mom made when Señora Swart was growing up in Argentina. Since 8 April is National Empanada Day, we decided to surprise her with some during our lesson.
Empanadas
Pumpkin Seeds
When ever we buy a pumpkin, we always save the seeds to roast. We also roast the seeds to butternut squash and spaghetti squash. The seeds may be different sizes, so be sure to watch so they do not over cook.
There are so many different ways to make pumpkin seeds. We did an experiment many years ago where we compared boiling the seeds first and with different oven temperatures. They were all so similar tasting, that we kept with this simple recipe from our friend Miss Krista.
Cheese Crackers
Growing up, Mom always had some sort of cheese crackers. They were her special treat, but she would share them with us.
Fish shaped crackers are a popular treat for children, but I did not like giving them too often to my children because of all the “stuff” in them. So we found a recipe for easy cheese crackers to make instead. Often we cut these into animal shapes, but they never last as long as when they are cut into squares. The squares never last very long either, but they are a lot faster to replace.
Use your favorite cheddar cheese, we prefer x-sharp. Roll the dough thin because it will puff up. If you prefer spicy, add more spices, and feel free to bake just a little longer than required, because brown, toasty ones are extra good.
Tomato Salsa (for canning)
This is a less spicy recipe that does not use much cilantro. Adjust the seasonings and peppers to create a spicier salsa if preferred. Just remember that the total of all the combined peppers should be between 4-5 cups, no matter what type used. Also, if desired, add a little hot sauce or extra ground chipotle to spice it up a little more.
Depending on the tomatoes used, this can be a very sweet salsa. Add a little additional vinegar if too sweet. Lastly, feel free to use lemon or lime juice instead of the apple cider vinegar for variety.
“Angeled” Eggs (Deviled Eggs)
I have called deviled eggs “Angel Eggs” ever since I was small. We often had children in our home for weeks, and most had rough back grounds. Because the children often had night mares with monsters and devils and other scary things, my parents changed the name of the eggs to “Angeled Eggs”.
Whatever these are called, they are one of my favorite treats. Andrea’s recipe is one of the best ways to make them.
Beef Samosas
I don’t remember having these until we lived in Swaziland. We often had them at church potlucks and, while similar, each family had a slightly different recipe. I preferred the ones with peas, but some used raisins instead.
This recipe is a very mild blend of spices. We often double, or triple the spices depending on who is making the. Fill the wontons with a generous helping of stuffing, but be careful not to overstuff.
For an appetizer, plan on two per person. For a main meal with a salad, plan on 4 or 5 per person.
Egg Rolls
Even though egg rolls seem to be difficult to make, they really are not. They come together pretty quickly also. Since they are treats that we rarely make, we fry them, but you can also bake them if you prefer.
If you prefer, substitute the pork for chicken or mini shrimp. They are great without meat also!
Bacon Wrapped Asparagus
Simple, but very good!
While any asparagus works, the thinner, less woody stalks taste the best.