| 1 | Dough: in a medium mixing bowl, combine flour and salt. |
| 2 | Cut in the shortening or lard till pieces are the size of small peas. |
| 3 | Add a small amount of water to slightly moisten. |
| 4 | Form dough into a ball. |
| 5 | Roll out the dough to about 1/8 thick and cut into 4" circles. |
| 6 | Flour lightly both side of circles and then stack up for later use. |
| 7 | Dessert filling: just about any kind of fruit or melon may be used. |
| 8 | Combine ingredients and heat to thoroughly mix, coarse chop, so that filling is chunky but bite-sized. |
| 9 | Pumpkins is very good!! carne: just about any kind of meat may be used, depending on availability. |
| 10 | The sauce seems to be the only fairly consistent thing. |
| 11 | Saute the onion and green pepper in olive oil. |
| 12 | Add remaining ingredients and cook for 20 minutes. |
| 13 | ( in s.a. |
| 14 | This is continually cooked and prepared on the back burner, often being used and added to for several months at a time. |
| 15 | It developes a flavor all its own..). |
| 16 | Add meat and coat thoroughly with the sauce. |
| 17 | Cooking: add a large spoonfull of one of the above mixtures to the center of a dough circle. |
| 18 | Place another circle on top. |
| 19 | Fasten the two circles together by reeding the edges with a fork. |
| 20 | These may then be baked, at around 350 °F until brown, deep fat fried, fried, cooked or heated on a barbecue. |
| 21 | They may also be wrapped in banana husks, well moistened corn husks, etc. |
| 22 | The object is to heat thoroughly, cooking the meat and browning the outsides so they are dry enough to hold together |
