Mix flour, baking powder and salt. Cut in shortening with pastry blender or 2 knives until mixture resembles cornmeal. Sprinkle with milk; mix with fork until dough clings together. (Add a little more milk if necessary.)

Gather dough into a ball and knead about 10 times until smooth. Roll dough on lightly floured surface to 1/8" thickness. Cut into 4" circles with floured cookie cutter. Fill each with about 1 tablespoon filling; moisten edge with water. Fold in half and press edges to seal. Press edge with tip of fork. Re- roll trimmings; cut and fill.

Heat 1/2" to 1" oil in small skillet to 370 degrees. Lower 4 or 5 empanadas in hot oil. Fry 2 minutes, turning once, until golden brown. Drain on paper towels. Serve warm or cold. Dust with confectioners' sugar, if you like. Serves 16.

Peel, core and cut apples into 1/2" cubes. Put in saucepan with sugar, cinnamon and salt. Cover; cook over low heat until apples are consistency of chunky applesauce, stir occasionally. Cool to room temperature.

Combine ingredients and cook over medium heat until mixture is bubbly and thick. Cool to room temperature.

Or 1 (8 1/4 oz.) can pineapple in heavy syrup (omit sugar).