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Date Posted: 09:55:28 05/07/06 Sun
Author: Annie
Author Host/IP: ip70-190-217-169.ph.ph.cox.net / 70.190.217.169
Subject: Delicious!

We had a neighborhood 'cinco de Mayo' party last night down the street. One of the new neighbors from MN made these raspberry empanadas and this wonderful cheesy dip and I thought I'd share!!

Instead of doing these in 5" individual pies, she just rolled out the store bought crust and spread the filling all over it and put another crust on top, brushed it with melted butter and sprinkled the cinnamon sugar on top. She used a pizza cutter to cut it into wedges when it was cooled and it was fabulous!!

Raspberry Empanadas

1 (16 1/2 ounce) can raspberries
1 cup finely chopped pared tart apple
1/4 cup granulated sugar
1/4 cup chopped walnuts
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Dash salt
Pastry for double crust pie (ready-to-use, mix
or homemade pie crust dough may be used)
Cinnamon-sugar
1 tablespoon butter, melted

Preheat oven to 400 degrees F.

Drain berries. Combine berries, apple, walnuts, sugar, flour, cinnamon, vanilla extract and salt; mix well. Roll out pastry and cut into 5-inch rounds. Place 3 tablespoons berry filling on half of round, leaving about 1/2-inch along edges. Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork. Brush with melted butter and sprinkle with cinnamon sugar. Bake on greased cookie sheet 18 to 20 minutes or until golden brown.

To make cinnamon sugar mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon.

On the dip, she didn't have cumin, so she omitted it and it still tasted great! If I made it, I'd either eliminate the cumin or not use as much as the recipe calls for because I think it's kinda strong. She used a jalapeno pepper and cilantro.

She got both recipes from recipegoldmine.com

Queso Blanco Dip (White Cheese Dip)

This is the hard-to-find dip that is served in many Mexican restaurants.

1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano or jalapeno pepper, finely chopped (optional)
1 tablespoon finely chopped fresh cilantro (optional)

Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally.

Serve with fresh tostadas or hot flour tortillas.

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