3/4 cup canned sliced peaches with syrup
3/4 cup canned pineapple chunks with syrup
4 ounces red maraschino cherries, drained, halved
1 1/2 cups granulated sugar
1 package active dry yeast (some recipes will
substitute 2 tablespoon brandy)
For later addition
1/2 cup canned sliced peaches with syrup
1/2 cup canned pineapple chunks with syrup
To Replenish Starter
Ingredients
2 tablespoons fresh lime juice
1 tablespoon minced fresh cilantro
1 teaspoon ground cumin
½ teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
¼ teaspoon lime zest
Dash of salt and pepper
2 teaspoons vegetable oil
5 ounces thinly sliced round steak cut into 1 inch pieces
1 tablespoon diced onion
1 tablespoon small diced red pepper
1 tablespoon small diced green pepper
1 box Athens® Mini Fillo Shells (1 box)
3 tablespoons guacamole, for garnish
3 tablespoons small diced tomato, for garnish
To make marinade, in a small bowl, combine lime juice, cilantro, cumin, chili powder, garlic powder, onion powder and lime zest.
In another small bowl, combine 2 tablespoons of marinade in steak. Chill for 1 hour.
In a small skillet, heat oil and stir-fry steak for 2-3 minutes. Add remaining marinade, onion and pepper. Cook for 2-3 minutes. Place 1 rounded teaspoon of filling into each Fillo Shell. Garnish with ½ teaspoon each of guacamole
