Recipe: Argentine Recipes (3)

PUCHERO DE CARNE
(Boiled Beef Dinner)
from The Good Housekeeping International Cookbook

21/2 lb. short ribs
2 qt. water
4 teasp. salt
1 teasp. pepper
2 large onions, peeled, halved
3 carrots, pared, halved crosswise
3 cabbage wedges (about l/, lb.)
3 sweet or hot Italian or Spanish sausages
2 to 3 cloves garlic, peeled, minced
2 large potatoes, pared, cut in half
1 yellow summer squash, cut into large chunks
1 green pepper, seeded, cut into large strips
2 ears corn
2 tomatoes, quartered
1 1-lb.-4-oz. can chick peas, drained (optional)

About 2 hr. and 15 min. before serving:

1. In large kettle place short ribs, water, salt, and pepper. Bring to a boil, then skim surface with a large spoon. Now simmer ribs, covered, I hr 30 min.

2. Add onions, carrots, cabbage wedges, sausages, garlic, and potatoes; bring to boil, then simmer, covered, 20 min. Add squash and green pepper and cook 10 min.

3. With sharp knife scrape kernels from ears of corn; add, with tomatoes and chick peas, to soup Simmer 5 min.

4. Carefully pour off broth, leaving vegetables and meat in covered kettle. Skim fat from broth if desired, then serve broth as a first course, vvith buttered toast.

5. Cut meat into serving pieces; arrange with vegetables on large serving platter and serve as main dish. Makes about 6 servings.

PUCHERO DE POLLO (BOILED CHICKEN DINNER): Substitute 1 3-lb. broiler-fryer, cut up, for short ribs. Simmer in 2 qt. water with 4 teasp. salt and 1 teasp. pepper for 30 min., then proceed as in steps 2 to 5 above. Makes about 6 servings.

ESTOFADO
(Beef Stew)
from The Good Housekeeping International Cookbook

2 tablesp. olive oil
2 lb. chuck, in 1 1/2'' pieces
1/2 lb. Spanish or sweet Italian sausages, quartered
1 1arge onion, peeled, chopped
3 large cloves garlic, peeled, minced
1 6-oz. can tomato paste
2 large tomatoes, chopped
1 cup dry white wine
1/2 lb. fresh mushrooms, quartered
1/4 cup snipped parsley
1/ 2 teasp. dried thyme
2 bay leaves, crushed
2 teasp. salt
1/2 teasp. pepper

About 2 hr. before serving:
1. In Dutch oven heat olive oil; in it brown chuck and sausages on all sides; then add onion and garlic and saute a few minutes. 2. Stir in tomato paste, tomatoes, wine, mushrooms, parsley, thyme, bay leaves, salt, and pepper. Cook, covered, I hr. 30 to 40 min., or until meat is tender; skim off fat, if desired. Makes about 6 servings.

EMPANADAS
from The Good Housekeeping International Cookbook

(Fruit-and-Meat Turnovers)

2 cups sifted alLpurpose flour
1/4 teasp. salt
1 teasp. cinnamon
Granulated sugar
3/4 cup butter or margarine

1 egg yolk
2 tablesp. sherry
2 1/2 tablesp. milk
Fruit and-Meat Filling, below
I egg, slightly beaten

Early on day, or 2 hr. ahead:

1. Into large bowl sift flour with salt, 1/4 teasp. cinnamon, and 1/4 teasp. sugar. With pastry blender or 2 knives, scissor-fashion, cut in butter till like corn meal.

2. Blend well egg yolk, sherry, milk. Add to flour mixture; then, with pastry blender or fork, mix till a dough. Wrap in wax paper, foil, or saran; refrigerate.

3. Grease two or three cookie sheets. Make Fruit-and-Meat Filling.

Just before serving:
1. Start heating oven to 400 degrees F. On lightly floured surface, roll out half of dough 1/8 inch thick; with 4-inch cookie cutter, cut into rounds. On half of each round place two rounded teaspoonfuls of Fruit and-Meat Filling.

2. Brush edge of each round with beaten egg; then fold over, making semicircle; press edges together with tines of fork; arrange on cookie sheet. Repeat with rest of dough.

3. Brush tops of Empanadas with beaten egg; sprinkle with 1/3 cup sugar mixed with 11/2 teasp. cinnamon. Bake 20 min., or till golden; remove to rack.

4. Serve hot, as a finger-style appetizer or as first course at a sitdown dinner. Makes about 28.

FRUIT-AND-MEAT FILLING: In 1 tablesp. melted butter in skillet, saute 3 tablesp. chopped onion till golden; add 1/2 lb. chuck, ground; cook, while stirring, 2 min.; turn into bowl. Mix with 1/2 cup chopped green pepper, 1/2 cup chopped tomatoes, 1/2 cup chopped ripe fresh peaches, 3/4 cup chopped pared fresh pears, 2 teasp. snipped chives, 1/2 teasp. salt, 1 tablesp. sugar, 2 tablesp. sherry. Refrigerate.

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