Egg Rolls

I got this recipe out of a cookbook put together by the parents of my graduating class in 2001. It's so good and you can change it up according to your taste.

1/4 lb. Lean pork, ground
1/4 lb shrimp, finely chopped
1/3 c water chestnuts, chopped
4 pieces dried mushrooms, soaked, then chopped
1/2 c spring onions, cut very finely
1/2 tsp salt
1/4 tsp pepper
1 egg
1/2 tsp Accent
1 tsp soy sauce
30-35 pieces lumpia wrapper or egg roll wrapper.

In a bowl combine the first 5 ingredients.  Season with salt, pepper and accent. Blend in egg and soy sauce. Beating thoroughly. At one end of the lumpia wrapper, spoon about 2 tbsp of pork mixture and roll tightly. Brush end of wrapper with water to seal. Cut rolls in 2 inch pieces and either deep fry or pan fry. Serve hot with sweet and sour sauce.

Sweet and Sour sauce::

1/4 c vinegar
1/4 c sugar
1/4 tsp salt
1/2 c stock or water
2 tbsp cornstarch dispersed in 1 tbsp water
1 tbsp cooking oil
2 tbsp tomato ketchup

Combine vinegar, sugar, salt, stock and cornstarch.  Set aside. Heat cooking oil and fry the ketchup. Add vinegar mixture and boil til thick.

Quick and Easy Strawberry Jam! :)

 

 

INGREDIENTS:

 

1 quart of fresh strawberries

3 Tbs to 1 cup sugar (your preference of sweetness)

2 tsp lemon juice

 

 

METHOD:

 

Mash berries down, adding desired amount of sugar and the lemon juice. Boil in sauce pot on medium-high heat while stirring constantly so jam doesn't stick. Cook until thick and gooey...around 20 minutes for 1 quart. Spoon into jars and refrigerate. Will keep roughly 2 weeks or freeze for 3-6 months.

 

You can also make fresh strawberry jam without cooking it but the cooking process will make the strawberry flavor more intense and the jam thicker.

 

Enjoy!  :)

                           

                      Tofu Tacos 

½ package (8 oz.) extra firm tofu crumbled small

(if you prefer, or for something different, use veggie ground beef)

1 large leek - white & green - sliced thin

1 carrot - shredded

½ purple pepper - sliced thin

2-3 tbs. sunflower oil

½ cup vegan cheese (or rennetless dairy cheese - microbial or non-animal enzymes) grate

½ avocado - sliced thin 
1 cup of your favorite salsa or make your own

2-3 cloves garlic - finely minced

Taco seasoning to taste - I make my own and don’t measure - see below

salt and pepper to taste

1 bunch cilantro - coarsely chopped

4-6 leaves flat kale – coarsely chopped

2 limes - cut in wedges

8 corn or whole wheat (try something different like spelt or quinoa) tortillas

Taco seasoning - Mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Sauté leek & garlic in some of the sunflower oil for a few minutes. Add in carrot and pepper.  Sauté until tender, but not soft. 

Brown the tofu or veggie ground in the rest of the oil and add the taco seasoning to taste.

Combine the crumbled tofu or ground beef and veggies and mix well. Add salt & pepper to taste.  Cook for about 5 minutes more. 

Warm the tortillas. For a “not as healthy version”, lightly fry tortillas for a crispier shell. Be sure to drain well on paper towels.

Top with cheese, a slice of avocado, cilantro, kale and salsa. Garnish with lime.

Serve with black beans and brown rice.

Serves 3-4

Amish Friendship Bread

Here is the recipe for the Amish Friendship Bread starter and the actual bread recipe. A yummy snack and a fun thing to share with friends!

👉Bread Starter: Mix 1 c. Flour, 1 c. Sugar and 1 c. Milk. Place mixture in a gallon size ziploc bag.

*Don't use a metal spoon or bowl for mixing.

*DO NOT REFRIGERATE!!

*If air gets in bag, let it out. It's normal for the starter to bubble, rise and ferment!

Day 1: This is the day you receive your start (or make it). Do nothing.
Day 2: Mush bag
Day 3: Mush bag
Day 4: Mush bag
Day 5: Mush bag
Day 6: Mix 1 c. Flour, 1 c. Sugar and 1 c milk in a bowl. Add to bag.
Day 7: Mush bag
Day 8: Mush bag
Day 9: Mush bag
Day 10: In a big bowl mix your batter along with 1 c flour, 1 c sugar and 1 cup milk. Put 1 c starter in 4 gallon size ziploc bags. Keep 1 for yourself and share the other 3 bags along with this recipe with 3 friends!

👉 To the remaining mixture in bowl add the following ingredients::

1 c vegetable oil
1 c sugar
1 tsp cinnamon
3 eggs
1 1/2 tsp baking powder
1/2 c milk
1- 5.1 oz box of instant pudding (any flavor just no sugar free)
2 c flour
1 tsp vanilla
1/2 tsp salt

In a seperate dish mix together 1 tsp cinnamon and 1/2 c sugar. Spray 2 smaller sized loaf pans with cooking spray and sprinkle the mixture in the pans. Pour batter into pans and bake at 325° for 45-60 minutes. Let cool for 10 minutes before removing from pans!

[ optional add ins: chocolate chips, raisins, nuts etc.. ]

Mini Pasta Loaves! :)

Ingredients:

leftover pasta
leftover spaghetti sauce
2 eggs
shredded mozzarella cheese
butter (if desired)
cottage cheese or ricotta (if desired)


You can make these in muffin tins too. They're fun, easy to make and of course super scrumptious!

You mix cooked spaghetti noodles, or whatever pasta you have on-hand, (I used whole wheat linguine and elbow macaroni) into a bowl with shredded mozzarella cheese and two beaten eggs. You can add 1/4 cup of butter if desired but I never do.... They won't stick on you if you don't add the butter.

Then you toss the pasta noodles around until they are coated with the eggs and cheese, then fill each greased (with oil or butter) muffin hole 1/2 full with the pasta mixture. Be sure to leave room for the sauce.

For your next layer, you can add cottage or ricotta cheese for a more lasagna effect...or not. Then add a layer of spaghetti sauce on top of each pasta nest and top with grated cheeses.
Bake at 350 F for 30 minutes or until tops are browned and let sit five minutes before serving with garlic bread!

A great meal for kids, company, parties or gatherings...or just anytime you wanna have some fun in the kitchen! You wont be disappointed.

Bon Appetit! 😊