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Program Year 2016-2017

In 2016-17, membership in Round the World Women was 90 with 17 children under the age of 5 from 28 countries. Women with volunteer drivers visited many local museums and community offerings including the Jones Library and the UMASS police station. Women were able to get their public library cards in order to take out books and other media resources. At the police station they were able to ask questions and learn about laws specific to this area. The women were able to visit homes of volunteers to have conversations with other international women and share information about their own customs. They picked apples in an orchard and learned how to make apple strudel from the UMASS Chef. They visited the Bridge of Flowers in Shelburne Falls. For their final trip of the year they visited Historic Deerfield Museum and enjoyed lunch at The Deerfield Inn. For their final event, they had a Potluck Picnic at Mill River Recreation Area.

Colombian Recipe

Colombian Empanadas

Prep Time: 2 hours

Cook Time: 25 minutes

Total Time: 2 hours, 25 minutes

Calories per serving: 600

Saturated fat per serving: 5

Carbs per serving: 10

Colombian Empanadas


  • Ingredients
  • (About Twenty, 3 inch empanadas)
  • Vegetable oil for frying
  • Lime and ají for serving
  • Dough or Masa
  • 1 ½ cups precooked yellow cornmeal (masarepa)
  • 2 cups water
  • 1 tablespoon vegetable oil
  • ½ tablespoon sazon Goya with azafran
  • ½ teaspoon Salt
  • Filling
  • 2 cups peeled and diced white potatoes
  • 1 chicken or vegetable bouillon tablet
  • 1 tablespoon olive oil
  • ¼ cup chopped white onions
  • 1 cup chopped tomato
  • ½ teaspoon salt
  • ¼ cup chopped green onions
  • 1 chopped garlic clove
  • 2 tablespoon chopped fresh cilantro
  • 2 tablespoon chopped red bell pepper
  • ¼ teaspoon black pepper
  • ½ pound ground pork and beef


  1. To prepare the dough:Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.
  2. Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
  3. Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
  4. Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.
  5. Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.
  6. Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
  7. Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.
  8. Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.
  9. Fill a large pot with vegetable oil and heat over medium heat to 360° F.
  10. Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.
  11. Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime on the side.

Program Year 2014 – 2015


In 2014-15 membership in Round the World Women was 104 women and 23 children from 22 countries. The Hospitality Program matched 50 students with host families. In RWW We enjoyed having several women with young children and several of our members delivered babies.  We formed a sub-committee to identify and support members who are pregnant through their pregnancies and early motherhood. Volunteers developed this website and started a Facebook page where supporters can now donate directly through the website with Paypal or their credit cards.

In the photo above: Our Annual Pumpkin Carving in October.

Program Year 2013 – 2014

Round the World Women completed its 2013-14 program year with a picnic at Mill River Recreation Area in Amherst. We had 114 international women, and 100 were new this program year. The average attendance at programs was about 45 international women plus our volunteers. We enjoyed several young children and several of our members delivered babies this year. Our spring trip to Old Sturbridge Village was a huge success. Thanks to the budget from ATCIS we were able to provide a lunch at Sturbridge. In the photo above: Visiting the Bassett Planetarium at Amherst College.

Program Year 2012 – 2013


Round the World Women had 96 international women on our 2012-13 rosters from 29 countries. Average attendance at programs was about 50 international women. This is an increase of 20 over last year. We enjoyed several young children and five of our members delivered babies this year. RWW hosted apple pie making in the fall and 2 other cooking sessions in the spring. International women enjoyed the chance to cook together and share their cultures. The attendance was at least 65 women in the spring. Over the last few years the number of ESL classes and other assistance has increased. Patchanee Malikhao has produced a series of interviews about RWW on Amherst Media. We believe this will be a benefit to the community and the program. After airing, the interviews are available on YouTube! Videos can also be seen Here! In the photo above: new arrivals to Amherst take a tour of the Jones Library in Amherst Center.

Program Year 2011 – 2012


Round the World Women has just completed its 2011-12 program year with a picnic at Mill River Recreation Area in Amherst. We had 76 international women on our 2011-12 rosters from 25 countries. Average attendance at programs was about 30 international women. This is a happy increase from last year and matches the number of the 2007-8 membership. The popular cooking program continues to have high attendance–much higher than previous years with numbers running 35 to 40 each session. At our spring trip to Sturbridge Village, the black smith at the Village appreciated the identification of metal “chopsticks” which turned out to be tools for manipulating hot charcoals during cooking! An area of growth for next year is how better to support new mothers involved in the program.  In May we visited the UMASS Farm to the delight of the women. Many photos were taken of the pregnant members next to the pregnant horses!