Kyle, Keth & Cole's cooking lesson

"I just wanted to say "thank you" again, everything that you prepared with the boys was absolutely delicious (there were no leftovers). I wouldn't hesitate to recommend your services to anyone, it was a fabulous experience for all."

Natalie G., Hudson, Massachusetts

Judy's Special Birthday

"Ellie provided an evening filled with helpful cooking tips, delicious recipes, and many laughs. After our cooking class we all enjoyed a fabulous dinner. Because of Ellie's attention to detail & all her prep work before hand she made it look so easy. Thank you Ellie for making this birthday celebration so special! It was perfect."

Jeanie M., Natick, Massachusetts

Empanadas

© "So Easy, So Delicious"

Dough:
6 oz cream cheese
1/2 lb butter or margarine
2 C flour

Filling:
1 lb ground beef
1 egg, beaten
Sweet relish, to taste
Garlic powder, to taste
Onion powder, to taste
 
Eggwash:
1 egg, combined with 1 T water
1/2 lb butter or margarine
2 C flour


To Make Dough:
Soften cream cheese and butter or margarine and cream together. Add flour and beat until well mixed. Roll into a ball and wrap in plastic wrap. Refrigerate for several hours or overnight.


To Make Filling and Assemble:
Brown beef and drain fat. Add egg and remaining ingredients, to taste. Cool. Remove dough from refrigerator and divide in half. Keep half in the refrigerator and roll out the other half into a rectangle. Using a 2&#189- to 3-inch round cookie cutter, make circles of dough. Place 1 teaspoon of filling on one side of each circle and fold other side of dough over it to form a turnover. Press all around the edges of turnover with tines of a fork. Brush with eggwash. Remove second half of dough from refrigerator and repeat. Bake at 400&#176 on a greased cookie sheet for 15 minutes, or until golden.

Hint: These may be cooked, cooled and then frozen. Just before serving, pop into a 350&#176 oven for approximately 15 minutes, or until hot. Serve with chili sauce or salsa. Instead of this dough, feel free to substitute another double pie crust.

Potato-Crusted Fish

© "So Easy, So Delicious"

1 tsp oil or nonstick cooking spray
1 lb salmon, scrod or haddock fillets
1 lb mashed potatoes
3 scallions, finely chopped
2 to 3 garlic cloves, finely chopped
Salt and pepper, to taste
1 to 2 T Parmesan cheese, grated

Make or purchase mashed potatoes. If potatoes are cold, warm them slightly and fold in scallions, garlic, salt and pepper. Grease or spray a baking pan. Place fish in the pan, skin-side down. Spread the potato mixture over the entire surface of the fish. Sprinkle with Parmesan cheese. Place in a preheated 450&#176 oven and bake for approximately 15 to 18 minutes, or until fish flakes. Broil just until potatoes are golden.

Hint: This dish looks very fancy and gets rave reviews when people see it and taste it. However, it is very simple to prepare.