JOSEFINAS
Make and share this Josefinas recipe from Food.com.
Provided by loof751
Categories Cheese
Time 20m
Yield 30 slices, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Slice the bread into 1/2-inch thick slices. Toast on one side.
- Mix chilis with butter, garlic, mayo, and cheese.
- Spread on untoasted side of bread slices.
- Broil until cheese is light brown and puffy. Serve at once.
- Cheese mixture can be made ahead of time and stored in the refrigerator until ready to use.
JOSEPHINAS
My best friend Linda, served this appetizer last night. I wouldn't leave until she gave over the recipe!
Provided by Lorac
Categories Cheese
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine butter, onion, peppers, cheese, mayo, and garlic powder.
- Slice bread 1/4 inch thick, spread with butter mixture.
- Broil until cheese bubbles.
JOSEFINA'S PUMPKIN EMPANADITAS
This recipe is Pumpkin Empanaditas from "Josefina's Cook Book". This was a cookbook that is (no longer) published in conjunction with Pleasant Company's Josefina doll.
Provided by Anissa Wolf
Categories Dessert
Time 50m
Yield 12-16 empanaditas, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Pastry: Measure flour, baking powder, salt, spices, and sugar into medium mixing bowl. Stir. Cut lard into 12 pieces and drop into flour mixture. Cut lard in with a pastry blender until crumbly. Pour in water and mix with a fork until dough begins to form a ball. Mold dough into a smooth ball with hands, adding a sprinkle of water if needed. Wrap in waxed paper and chill 1 hour.
- Filling: Melt butter in saucepan over low heat. Add sugar, spices, and pumpkin and stir until smooth. Stir over low heat 10 to 15 minutes, until mixture thickens. Pour into a bowl and let cool to room temperature. Then chill, uncovered, in refrigerator until completely cold.
- Egg Wash: Crack egg into a small bowl. Beat with whisk and stir in water. Set aside.
- Preheat oven to 375°F Divide dough in half and pat into 2 balls. Rewrap and refrigerate 1 ball. Flatten other ball with hand, then roll disk to 1/4 inch thick on lightly floured surface. Cut 4 inch circles with cookie cutter; reroll and cut scraps.
- Use pastry brush to paint egg wash around the edge of each circle. Put about 1 tablespoon filling in center of each circle, and fold in half over filling. Press edges with fingers, then crimp with floured tines of a fork. Place empanaditas 1 inch apart on ungreased cookie sheet. Repeat with other half of dough and filling.
- Brush tops of empanaditas with egg wash and prick center of each with fork to form steam vents. Bake 15 to 20 mintues, or until lightly browned. Remove from oven and sprinkle with a bit of sugar while still hot. Allow to cool for several minutes before serving; filling will remain very hot.
Nutrition Facts : Calories 202.6, Fat 8, SaturatedFat 3.3, Cholesterol 26.2, Sodium 144.3, Carbohydrate 30, Fiber 0.8, Sugar 13.2, Protein 2.8
JOSEFINAS
Grandma loved this,right before they are ready to come out of the oven everyone needs to chant jo se fin as. it sometimes helps to bang on the table.
Provided by victoria hitchcock
Categories Cheese Appetizers
Time 20m
Number Of Ingredients 6
Steps:
- 1. mix all ingredience except for bread together. spread ontop of sliced bread a thin layer of mixture. place on a baking sheet cook in oven at 350 degrees until bubbly about 5-10 minutes.
- 2. thiscan be done ahead and put in freezer on baking sheet then stored in zip lock bags for anytime entertaining
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