Pork Egg Rolls

Ingredients:
3 lbs ground pork

Description

Vermicelli noodles (all packs within pink netting)
2 bunches of cilantro
6 green onions
Won Ton Instant Soup Mix 2pkts or 3.5 tsps
5 eggs, 1 separated
Oyster Sauce to taste
Salt to taste
Pepper to taste
Egg Roll wraps 2 packs of 25 or 50 wrappers 

In a large bowl add ground pork, salt and pepper.  Meanwhile in a stock pot boil water for Vermicelli noodles.

Remove leaves of cilantro from stems and chop.  I use a pizza cutter to finely chop - super easy!  Also slice green onions.  Add to pork.

Add 4 whole eggs along with oyster sauce and won ton soup mix to meat mixture.

Mix white of the last egg in a small bowl.  Add the yolk to the meat mixture.

Once water has come to a boil add all packs of noodles to the boiling water, boiling for 2 - 3 minuets.  Remove from heat and drain.

Cool noodles with cold water and use a kitchen scissors to chop the noodles into short pieces.  Once chopped add to meat mixture.

Mix the meat and noodle mixture by hand until everything is well incorporated with each other.

Separate wraps - be careful to try to not rip the wraps.  Depending on how large you make your egg rolls you may have wraps leftover so put the ones that broke in a pile an use those if you need to at the end.

Add a portion of the meat mixture to the wrap.  Roll the bottom of the wrap over the mixture, then tuck left and right sides over.  Add egg wash to the top corner and roll.

Heat oil in large pan.  Add a few egg rolls to oil and fry until golden brown.

Drain egg rolls in a larger bowl with paper towel, standing them up on end.

Enjoy once they have cooled down a bit.  These freeze well, I pack about 4 or 6 in smaller Ziploc bag and then add a few of those smaller bags into a gallon size Ziploc.

Makes 50 egg rolls give or take depending on how much mixture you roll. 

These are often called Hmong Egg Rolls.

Pizza Burgers

Ingredients:
1 pack of Sweet Italian Turkey Sausage links
1 15 oz can of Contadina Pizza Sauce (regular not cheese or pepperoni)
English Muffins
Shredded Mozzarella Cheese

Cut a split in each sausage link casing.  Remove the meat from the casing and brown in a frying pan.

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• Add pizza sauce to meat and heat.
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  Split 5-6 English muffins in half.  Place a scoop (large Pampered Chef scoop is PERFECT) of the meat sauce on each untoasted muffin.
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  Sprinkle mozzarella over the top.  Bake at 350 for about 15 minuets.
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  EAT!  I like to add mushrooms to the meat too.
• Original recipe from Mel R.
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Sour Cream Almond Pound Cake

1 cup butter
3 cups sugar
6 eggs - separated
1 teaspoon Almond Extract
3 cups flour
1 cup sour cream

Preheat oven 325 degrees.

Cream butter and sugar.

Separate egg yolks from whites.  I suggest getting a LARGE bowl for the egg whites.  This one ended up being too small.

Add in egg yolks and almond extract to the butter mixture.

Add in 1 cup of flour to butter mixture. Then incorporate 1/2 cup of sour cream. Repeat with another cup of flour and the 2nd half of the full cup of sour cream, finishing with another cup of flour.

In a separate bowl, beat egg whites until they are stiff peaks.  Here's a video from YouTube if you've never had to do this before that helped me out:

Ha... my egg whites got duck lips!

Fold the egg whites carefully into the batter.

Pour batter into a floured and greased angel food cake pan, the kind with the high straight sides with the cone in the middle.

Bake for one hour and twenty minuets.

Cool in pan for 5 minuets.

Aunt Elaine's Crockpot Beans

1 lb ground beef
3/4 package of bacon (about 3/4 of a lb)
2 - 1 lb 15oz can of Pork & Beans
1 - 1 lb kidney beans - drained
1 - 1 lb can of butter beans - drained
1 cup ketchup
1/4 cup brown sugar
1 tablespoon liquid smoke
3 tablespoons white vinegar
1 teaspoon salt
dash of black pepper

Missing from picture is bacon and the 2 cans of Pork and Beans :(

Brown ground beef and onion. Drain and place in crockpot.
Chop bacon into bite size pieces. Brown and drain. Add to crockpot.

Add pork & beans, kidney beans, and butter beans to crockpot and stir.

Mix together in a separate bow: ketchup, brown sugar, liquid smoke, white vinegar, salt and pepper.  Stir into crockpot mixture.

Cover crockpot and cook on low 4 - 9 hours.

BLT Pasta Salad

Ingredients 
3 & 2⁄3 cup large macaroni shells pasta, cooked 
4 cup tomatoes, diced 
4 slice bacon, cooked and crumbled 
3 cup lettuce, thinly sliced 
1 tsp sugar 
2 tsp cider vinegar 
1⁄2 cup fat free mayonnaise
1⁄3 cup light sour cream 
1 tbsp dijon mustard
1 salt 
1 pepper 

In a large bowl, mix pasta, bacon, tomatoes, and lettuce. 

In a small bowl, mix sugar, vinegar, mayonnaise, sour cream, mustard, and salt and pepper to taste. Pour dressing over pasta mixture, stir to combine, and chill until ready to serve.

Red Wine Sangria

2 large Peaches washed and sliced
Strawberries sliced
1/4 cup granulated white sugar
1/4 cup Triple Sec
1 (750 ml.) bottle inexpensive, fruity, medium-bodied red wine, chilled

Now mind you, I was making this for a party so I tripled the ingredients.

Add peaches, strawberries and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute.

Stir in Triple Sec and wine.

Refrigerate for at least 2 hours or even better, overnight.

  Before serving, add cubes and stir briskly to distribute settled fruit.

Beer Dip

INGREDIENTS

2 (8 ounce) packages of softened cream cheese
1 (8 ounce) carton of sour cream
1 package of Dry mix -  Ranch Dressing (like Hidden Valley)
 1/2 -3/4 can of beer
2 cups shredded cheese (preferably finely grated)
bacon bits, green onions (optional garnish)

Mix cream cheese, sour cream, dressing, and beer til you reach your desired creamy consistency.

Then mix in 1/2 cup of cheese, leaving the remaining cheese to sprinkle on top.

Refrigerated overnight to let the flavors marinade or at least 3 hours before.

Before serving, garnish with bacon bits and green onions.

Serve with pretzels or scoops.

Broccoli Salad

Ingredients:
8 cups broccoli florets
½ cup sweet onion
1 cup raisins
½ cup sunflower seeds
½ almond slivers
3 tbsp mayonnaise
2 tbsp non fat plain Greek yogurt
2 tbsp rice vinegar
2 tbsp honey
¼ tsp salt

Chop broccoli into bite size pieces.

  

Chop onion

Combine broccoli, onion, raisins, sunflower seeds, and almonds in a large bowl

In another bowl whisk together the remaining ingredients: mayonnaise, Greek yogurt, rice vinegar, honey and salt.  Pour over the broccoli mixture and toss to coat.  Keep refrigerated until serving.