[Sca-cooks] lunch fund raisers

Elaine Koogler kiridono at gmail.com
Sun Apr 12 13:38:15 PDT 2009

And if you can get a couple or three of those fold-over pastie/empanada
makers, they make the work go a lot faster.


On Sun, Apr 12, 2009 at 4:30 PM, <devra at aol.com> wrote:

> I like small empanadas with a pork and apple or pies of parris filling.
> They're neat to eat, can be baked the day before, freeze well, and taste
> good cold or hot. Since they're small, you probably couldn't ask more than
> 50 cents per pie-let, though. And they do take a lot of work, mushing the
> pies together.? However, the work can all be done well in advance.
> Devra
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