Goods On Demand

 Established on (05/29/11)      Updated on (10/09/13)

Website Designed/Maintained/Published/Owned by Stephen Good through

for Non-Profit to Awaken the Masses and to usher in the Return of Our Lord and Savior Jesus Christ

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This Site Web

Born and raised in the former Panama Canal Zone,

I thought it would be interesting to share my homeland along with insights and contributions

from others whom resided there as well.



A Brief History of the Panama Canal



contributed by Eddie Stroop




Canal Zone Brats website


Going Down To Panama

by Shorty & Slim's



Life On Mango Street

by Shorty & Slim's



Thatcher Ferry Bridge, (a.k.a., The Bridge of the Americas)








While most of my pages contain information and photos about Panama, R. de P., and the former Canal Zone, there is also a page on Oklahoma where I have resided for many years. For more detailed information and to navigate the web site, use the "Site Map" on your left and click on it. On the Site Map page, you will see direct links to the many Panama/Canal Zone pages. So go ahead, browse around and please enjoy your visit here.




Ceviche Recipes





Photo by Fairy Nuff

Panamanian Beef Empanadas

By Jessica K

Prep Time: 15 mins Total Time: 40 mins Servings: 12-14

About This Recipe "I finally found a site with empanadas that sound and taste closest

to what I grew up with. No raisins or potatoes here!! Finally!! Posting so i can find again!!"


1 (15 ounce) boxes pillsbury ready-made pie crusts

3/4 lb ground beef

1 medium onion

diced 1 small bell pepper

diced 1 bay leaf

2 garlic cloves diced

4 tablespoons oil

1/2 teaspoon oregano

1/4 cup chopped green chili pepper ( or 1/2 tsp Tabasco)


Preheat oven to 400 degrees. Filling:. Place oil in skillet and brown the beef, then drain the grease. Add rest of ingredients, cover and simmer for about 30 minutes. Remove the bay leaf. If needed, add a little bit of flour to thicken the consistency of the filling. Salt and pepper to taste. For Crust:. Roll out on a lightly floured board-1/8th inch thick. Cut with cookie cutter or glass for appetizer sized empanadas. Use a small plate for luncheon size empanadas. On each round, put about 1/2 teaspoon filling. Fold over and flute edges with fork. Brush tops with beaten egg. Bake at 400 degrees until the crust is golden brown. You can also deep fry these in a deep fryer or in a deep skillet with enough oil to cover them. that's the way they eat them there, but baking is lower fat! But fried is sooo good! If frying don't brush the tops with egg! Enjoy!

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