From the 2006 Copper CowBelle Cookbook, pg 93

• 1 lb lean pork meat cubed
• 2½ c water
• 2 tsp sugar
• 2 tsp cinnamon
• ½ c raisins (if dry, soak in hot water)

Pie Crust

• 1½ c flour
• ½ c Crisco
• ½ tsp salt
• 4-5 Tbs ice water

1. Boil meat slowly until tender. Grind it with juice.
2. Return to pan and add sugar, cinnamon and raisins.
3. Simmer for 15 minutes. Add water if necessary, but always keep meat juicy.
4. Mix pie dough.
5. Mold dough and keep in refrigerator until chilled.
6. Shape into small balls as for empanadas.
7. Roll to 1/8-inch thickness.
8. Put pork mixture on half of dough.
9. Fold over and press edges together with a fork.
10. Fry in deep fat or bake in oven until browned nicely.

The Copper CowBelles held our last meeting of the year yesterday. We installed the 2020 officers: Pat Hunt, President, Judy O’Loughlin, Vice President, Jeanette Hamilton, Secretary and Tenisha Fell as Treasurer. The meeting was a Christmas gathering with brisket smoked by the Fell’s, decorations by Carlie Gatlin, all the Belles took a gift and side dish. We thank those who served this year and look forward to a prosperous 2020!

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Congratulations to Cyndi Dunn Donovan and Jeanette Hamilton, our 2019 Copper CowBelles of the Year! President Annette stated that when she thought about the award, two Belles stood out. Cyndi was always ready to get to work when something needed done and Jeanette did a great job with the minutes. Congratulations to both of these deserving CowBelles!