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2 cups of browned ground beef ( or 2 cups of lump crabmeat)
(or 2 cups of shrimp pureed)
1 cup of green onion
4 tablespoons of crushed garlic
1/2 cup of lime juice
1 tablespoon of horseradish ( no horseradish if using crabmeat)
1/4 cup of fresh chopped cilantro
3 tablespoons of cayenne pepper
3/4 cups of sun dried tomatoes
3/4 cups of sautéed green bell peppers
2 egg yolks
(in a food processer: blend until beef is chopped into a smooth paste)
add .......................................................
2 cups of cream cheese
1/3 cup of buttermilk cultures
1 cup of parmesan cheese
1 cup of small-diced (seeded, peeled) cucumber
1/3 feta cheese

mix together and make a creamy smooth paste
using a butter rich pie crust, make turnovers and bake until golden brown

dip for  turnovers
1 cup of sour cream
1/4 cup of chopped dill
1/4 sassy ( a reduction of 1/3 cup of lime juice and 3 tablespoons of vodka. Cooked until about reduced to 1/4 cup)
2 tablespoons of onion powder
2 tablespoon of sesame seed oil
2 tablespoons of fish stock
2 tablespoons of browned crushed garlic( or caramelized garlic)
***(dehydrated garlic flakes soaked in the fish stock can be used as a substitute)***

pork tunovers
3 cups of shredded pork
( sautéed pork shredded in a food processer)
2 cups of cream cheese
1 cup of sautéed green onion and 1 cup of diced apples..at the end of sauté, add 2 tablespoons of ,olive oil 2 T of apple cider and 2 T of vodka, reduce until mixed with the olive oil you sautéed with..
mix with 5 tablespoons of crushed red peppers
1/4 cup of honey
1 cup of cucumber
1 cup of diced mushrooms (raw)
1/3 cup of bacon bits
1/4 cup of candied ginger roots sliced
4 T of chopped garlic
make turnovers.....
use same dipping sauce as above and enjoy!
serve with...
1/2 gallon of white grape juice
1 bottle of pink champagne
1 pint of conace
4 cups of orange juice
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