Egg Rolls Recipe

Ingredients :

1/2 pound pork; boneless (cut julienne)

12 each egg rool wrappers (abt 6" sq, oil for deep fat fry, ginger apricot sauce)

1 each onion; small (sliced)

1 cup cabbage (green or chinese)

1/2 cup mushrooms (sliced)

1/4 cup sprouts (bean or alfalfa)

1/4 cup currants

1/4 cup almonds (slivered)

1/4 cup apricots (dried "abt. 10")

1/4 cup sugar

1 teaspon cornstarch

1/2 teaspon ginger

1 teaspon ginger

1/4 teaspon salt

1 tablespoon lemon juice

2 tablespoons sherry (dry)

1 tablespoons soy sauce

2 tablespoons vegetable oil

* cabbage should be shredded 

Instruction :

Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in tht mushrooms, bean sprouts, currants, and almond and saute, stirring for 1 minute. Disolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger. Add to the pork mixture and bring to a boil, stirring.

Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangless. Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying.

Adjust time for browning. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F and fry the egg rolls, 4 or 5 at a time, until golden brown ang crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls onces. Drain on paper towels and keep warm while frying the remaining rolls.

Serve with warm ginger apricot sauce. Ginger apricot sauce : combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour the mixture into a blender container or food processor. Add lemon juice, cover and process until smooth. Serve warm.

Fresh Guacamole

Ingredients

2 spoonfuls onion (white)

juice from half of a lime

1 spoonful fresh minced garlic

2 medium avocados

1 spoonful Serrano peppers

1 medium tomato (diced)

1 cup cilantro (chopped)

pinch of salt

Directions

Mix all ingredients together and let set in the fridge for at least a couple of hours.

PREP TIME: 10 Min                       READY IN   : 120 Min

COOK TIME: 0 Min                        SERVINGS  : 8 -16

Appetizer Cheese Ball

8 ounces Cream Cheese -- Room Temp.
4 ounces Blue Cheese -- Crumbled
4 ounces Cheddar Cheese -- Shredded
2 teaspoons Mustard -- Dijon-style
1 teaspoon Worcestershire Sauce
1/8 teaspoon Garlic Powder
1/4 teaspoon Salt
1/2 cup Pecans -- Finely Chopped
2/3 cup Currants
3/4 cup Parsley -- Chopped
-----DIPPERS-----
Assorted Crackers
Apple Wedges
Place the cream cheese, blue cheese, cheddar cheese, mustard,
Worcestershire, garlic powder, and salt in a mixer bowl and beat at low
speed just until well mixed. Stir in the pecans and currants.
Taste and adjust seasoning. Refrigerate the cheese mixture for 30
minutes or until slightly firm, then shape into a ball. Roll in the
chopped parsley to coat well.
Cover with plastic wrap and refrigerate until ready to serve. Let stand
at room temperature for about 30 minutes before serving. Place on a
platter surrounded with crackers and apple wedges.

All-American Snack

3 cups thin pretzel sticks
4 cups Wheat Chex®
4 cups Cheerios®
13 ounces can salted peanuts
1 teaspoon garlic salt
1 teaspoon celery salt
1/2 teaspoon seasoned salt
2 tablespoons grated parmesan cheese
1/4 cup melted butter
In large mixing bowl or slow-cooking pot, mix together pretzels,
cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasoned
salt, and cheese. Pour melted butter over all; toss until well mixed.
Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the
last 30 to 40 minutes. Serve as appetizer or snack.