Pork and Veggie Egg Rolls

1/3 lb. lean ground pork

1 Tbs.+1 ½ tsp. Soy Sauce
1 Tbs. Oyster Sauce
2 tsp. Corn Starch

1 Tbs.+ 1 ½ tsp. Vegetable Oil
2 tsp. Toasted Sesame Oil
2 Cloves Garlic (minced)
1 C. Mushrooms (chopped)
5-6 Scallions (chopped)
4C. (½ lb.) Green Cabbage (thinly sliced)
2C. Carrots (coarsely grated)
¼ tsp. Pepper

1 pkg. Egg Roll Wraps
Frying Oil (vegetable, canola, etc.)

Brown pork in skillet until no longer pink
Set aside

Combine soy sauce, oyster sauce, and
corn starch in small bowl
Wisk until smooth and starch is dissolved
Set aside

Heat oils in skillet over high heat, stirring
often
Cook Vegetables in this order:
Garlic (2 min.)
Mushrooms & Scallions (1 min.)
Green Cabbage & Carrots (1 min.)
Add cornstarch mixture and cook for 1 min.
Stir in pepper
Transfer mixture to a cookie sheet
Cool thoroughly about 30 min.

Wrap egg rolls according to package instructions.
Fry in about 1 inch of oil until lightly golden brown*

*Egg Rolls in photo have been baked.  Brush oil on both sides of wrapper, add filling and fold.  Bake at 425* for 10 minutes.  Turn, and bake for another 10 minutes until you have desired color. 

Cottage Cheese and Tomato Salad

16oz Cottage Cheese 
½ cup Mayonnaise 
2 Tomatoes, diced 
Green Onions (about 4) or Chives, chopped 
Salt & Pepper to taste (about ¼ tsp each) 

Mix ingredients and serve.

Olive Garden Salad

Curly Leaf Lettuce, shredded 
Tomatoes, diced (salt & peppered) 
Black Olives (Canned) 
Pepperoncinis (sliced from a jar) 
Croutons 
Purple Onion, sliced
Shredded Parmesan Cheese 
Wishbone Robusto Italian Dressing* 
Grilled, diced Chicken Breast (optional) 

 Mix ingredients to taste and serve. 

 *Olive Garden will also sell you a bottle of their dressing

Cilantro & Lime Rice

Cilantro & Lime Rice:
1c rice
2c water
3 chicken bouillon cubes
½ tsp. dried onion
¼ bunch of cilantro(chopped)
1TBS oil

1 fresh lime

Bring water to boil, add rest of ingredients and cook rice. Add juice from lime. Mix well and serve.

Instant Cilantro & Lime Rice:
1c instant rice
1c water
1 chicken bouillon cube
½ fresh onion, chopped
½ bunch fresh cilantro (chopped)

1TBS butter (optional)

1 fresh lime

Sautee onion and butter. Add water and bouillon cube, bring to boil. Add rice and cover 5 minutes on no heat. Stir in cilantro and juice from lime.

Tomatillo Ranch

1 envelope buttermilk ranch dressing
(generic is fine)
1c milk
1c mayo
½ bunch fresh cilantro
2 tomatillos
1 serrano pepper with seeds removed

Blend all ingredients in blender until it reaches a dressing-like consistency. Refrigerate overnight for best results. Also good with sour cream instead of milk and mayo.

Deviled Eggs

Hard Boiled Eggs, peeled
Mustard
Mayonnaise
Salt and Pepper
Paprika/Seasoning Salt

Cut Eggs in half.
Squeeze slightly to pop out yolk.
Mash yolks.
Add Mustard, Mayo, and S&P to desired consistency/taste
Mix well.
Pour filling into piping bag or Ziploc with corner cut off.
Pipe into empty egg whites
Sprinkle with Paprika/Seasoning Salt
Serve

RS Potatoes

1 pkg. Frozen Hashbrowns*
1/3 cup Chopped Onion
1 cup (10 oz.) Cream of Chicken Soup
1 cup Sour Cream
½ cup Butter (melted)
½ cup Cheese (grated)
(and some cheese for top)

Preheat Oven 350*F
Mix all ingredients.
Spread into 9x13 pan.
Sprinkle top with Shredded Cheese
Bake for AT LEAST 30 minutes at 350*F
(or until onions are fully cooked/no longer crunchy)

*or 6 boiled potatoes

Fresh Asparagus

Hold a spear of asparagus with one hand on each end.
Begin bending the asparagus as if you were bending it in half.
Asparagus will snap where freshness ends.
Using snapped spear as a guide, trim all asparagus to match.
After rinsing, place all asparagus in boiling pot of salted water.
Remove/drain all asparagus from water after no more than 2 minutes.
Serve with butter, salt, and pepper.Asparagus should be crunchy yet tender.

Nicaragua Salad

2 Tomatoes
1 Cucumber (peeled)
1 Onion (yellow or white)
2 Limes
Salt and Pepper

Slice Tomatoes, Cucumber, and Onion.
Separate rings of onion.
Place Tomatoes, Cucumber, and Onion into bowl.
Juice Limes over other ingredients.
Salt and Pepper to taste.

Cheesy Garlic Mashed Potatoes

Potatoes
1 TBS Garlic (crushed)
Butter (about ¼ cup)
Salt and Pepper
Cheese (shredded)

Boil or Cook potatoes in pressure cooker.
Drain off liquid immediately.
Add Butter and Garlic
Mix and Mash with electric mixer.
Salt and Pepper to taste.
Stir in Shredded Cheese.

Yummy Rice

1c. Instant Rice
1 cube Butter (½ cup)
1 Onion (chopped)
½c. Celery
1 can Chicken Noodle Soup (10.5 oz.)
Water

Melt Butter in sauce pan.
Add Onion and Celery.
Sautee until celery is bright green.
Drain liquid from soup into measuring cup.
Add water to soup liquid until it equals 1c.
Add liquid and noodles to veggies.
Bring to Boil.
Add Rice.
Cover and remove from heat.
Let sit for 5 min.
Serve with Sweet and Sour Meat Balls/Chicken

Corn Salsa

1/2 cup Red Onion
1/2 cup Cilantro
19 oz can Black Beans (drained and rinsed)
1 can Chopped Olives
1/2 bottle Ranch Dressing
10 oz Frozen Corn
1 Red Pepper
1Tomato
2 Limes (Juice)

Mix all ingredients except frozen corn and tomatoes.
Refrigerate overnight.
Add remaining ingredients 1-2 hours before serving.
Serve with Tortilla Chips.

Cream Peas & New Potatoes

Red Potatoes (the smaller the better)
Flour
Butter
Milk
Peas
Salt & Pepper

Cook Red Potatoes for 5 min. in pressure cooker.
Melt about 2 Tbs. Butter in Frying pan.
Add Spoonful of flour.
Continue to add flour until RUE is consistency of canned cream soup.
Flavor with Salt and Pepper (or other seasonings)
Add milk and mix into RUE.
When RUE is no longer clumpy, turn heat to a boil.
White Sauce will thicken as it boils.
Continue adding milk until desired amount/consistency is reached.
Add Peas and cook through.
Add Red potatoes or serve as gravy over red potatoes.

Wendy's Bread Sticks

1Tbs. Yeast
1½c. Warm Water
2Tbs. Sugar
½tsp. Salt
3c. Flour

½c. Butter
Garlic Powder
Parmesan Cheese
Parsley Flakes

Preheat oven to 375*
Dissolve Yeast in Warm Water with Sugar and let rest until dissolved.
Add Salt and Flour until dough is no longer sticky.
Knead dough on floured countertop 3 minutes.
Put dough back in mixing bowl and cover with towel.
Allow dough to rest.
While dough rests, melt Butter in oven on cookie sheet.
When Butter is melted, remove cookie sheet from oven.
Roll dough out into ½” thick sheet on floured countertop.
Cut dough into sticks and dip each side in the melted Butter then set aside.
-Repeat until all sticks are coated with Butter
Sprinkle breadsticks with Garlic Powder, Parmesan Cheese, and Parsley Flakes.
Bake at 375* for 20 Minutes