Lumpia From: Cynthia Ross in Texas
1 lb. ground beef
1 lb. pork sausage
1 head of cabbage
7 or 8 carrots
1 large onion
1 or 2 cans of bean sprouts (drained) or a
good size bag of fresh ones if available
2 cans of sliced water chestnuts (drained),
cut these up into even smaller strips
1 can of bamboo shoots
2 eggs
1 med size bottle of shoyu (soy sauce)
1 or 2 packages of Spring roll wraps which
are very thin and found in the dairy cases,
if you can't find those you can use egg roll
wraps which are also found in the dairy case
but their thicker.
oil to fry in.
Those are the essential ingredients, but I
like to add lots of shrimp sometimes and even
things like crab meat. This is a recipe you
can easily amend to your own taste.
Using a large pot, scramble the hamburger and
sausage together and cook it until it's all
the way done. Don't drain it yet.
If you have a food processor, USE IT, if not,
do this by hand: Shred the entire head of
cabbage, all the carrots and the onion.
Add those to the pot and stir well, keeping
the heat down low and letting all the flavors
blend as the vegetables cook.
Add the bamboo, water chestnuts, and bean
sprouts, stirring well again and continue to
cook down.
Add plenty of the soy sauce at this point to
make sure you have enough liquid in the pot,
this insures that the mixture won't burn and
adds plenty of seasoning, you can add garlic
to it at this point too if you like....do not
add water.
Just simmer this for a while until the
vegetables are cooked, stirring now and then.
remove from heat.
Drain your mixture some.
At this point....you can actually drain this
mixture and eat it as a meal just like that,
which we do at times to avoid frying
anything. But to do it right you must roll it
in the wraps.
Set your self up at a comfortable place with
plenty of room (this makes a great family
activity). Put some of the mixture in a bowl,
have a plate nearby to hold the finished
rolls, have a plate to roll on or some sort
of clean surface.
Break the eggs into a small bowl and stir
them up with a fork (this is your wrap glue)
Lay the wrap out, place the desired amount of
mixture on one side of the wrap and roll it
up being careful to tuck in the outer sides
of the roll before the last turn.
This part gets messy but fun! Dip your
fingers into the egg mix and smooth them over
the edges of the roll. This seals all the
edges so (hopefully) your filling will not
come out when you fry them.
Fry these up either in a deep fryer or you
can use a deep pan if you like but if you do,
make sure you keep them turning.
I'd like to tell you how many this recipe
makes, but we've never had them around long
enough to count!
You can serve them with soy sauce, hot
mustard or sweet and sour sauce to dip in.
Another great thing about this is that this
mixture freezes very well....which means you
can keep in in the freezer and then heat it
up and roll it just before you need to serve
it.
This is one of the things I serve every year
at our News years eve partys. Have fun!
Chicken and Pepper Pasta
8 ounces spaghetti
6 tablespoons chicken broth
1 medium onion -- sliced
1 medium red bell pepper -- cut
into strips
1 medium yellow bell pepper -- cut
into strips
1 teaspoon minced garlic
1 pound boned and skinned chicken breast
halves -- cut into 3.5x.5" strips
1 tablespoon fresh tarragon - OR
1/2 tablespoon dried tarragon
1/4 teaspoon cracked black pepper
3/4 cup evaporated skim milk
1 cup shredded low fat
mozzarella cheese 1/4 cup
Parmesan cheese -- freshly grated Cook the
pasta according to package directions.
Drain; keep warm. In a large skillet, heat
the chicken broth. Add the onion, red and
yellow peppers and garlic. Cook over
medium-high heat 2 to 3 minutes until tender
crisp. Remove the vegetables. Set aside
and reserve the juices. Add the chicken
strips, tarragon and black pepper to the
skillet. Cook and stir 7 to 9 minutes or
until chicken is done. Add the cooked
vegetables, evaporated skim milk, mozzarella
and Parmesan cheeses to the chicken
mixture; stir well.. Reduce the heat to
medium low and cook until heated through; do
not boil. Toss the chicken mixture with
the reserved pasta and serve immediately.
6 servings 1 serving = 353 calories, 8g
fat! From Kelly - K G2
Shrimp Creole
Saute in 1/2 stick butter: 1 bay leaf,
1/2 chopped onion, 1 bunch green
onions, 1/2 stalk celery, 1/2 bell
pepper and 2 cloves garlic
Make a roux: 1/4 cup flour and 1/4 cup
butter, cool until the color of a dirty
penny When dark enough, add the sauted
vegetables, 1 can whole or diced
tomatoes, 1 T. worcesteshire sauce,
salt and pepper to taste.
Cook 20 minutes, than add 1/2 t. vinegar.
Cook 1 - 1/2 hour, then add 2-3 lbs.
shrimp, and cook just until shrimp is
finished.
Serve over rice. Amy & Mike
For frying bass mainly---
Dip bass filets in louisiana hot
sauce(nothing else)(don't soak) then put into
a bag of
yellow cornmeal. Fry until golden brown.
Fantastic crust and flavor. Then turn fire
down, take can of blapbiscuits(canned
biscuits to the unlearned). Drop biscuits
into grease whole,cook untill fully fluffed
up and they want to turn over by
themselves. Have to make sure they're done
in middle.
You can poke hole to center of biscuit and
fill with honey.
mmmmmm, mmmmmmm good. Or you can quarter
the biscuits up before dropping in grease and
you have little hushpuppies.
Try it, it's great.
Enjoy, Dave and Sandy
Crockpot Pineapple BBQ Beans
1 lb ground beef
1 onion
1 green pepper chopped
salt & pepper to taste
1 c BBQ sauce with mushrooms
1 (8 oz) can pineapple tidbits, drained
1 clove garlic minced
2 Tbsp soy sauce
1 (28 oz) can baked beans (not pork &
beans)
Brown beef
Add onions, peppers, salt, pepper, & soy
sauce.
Cook until tender
Put in slow cooker pot with beans, BBQ sauce
& pineapple Mix well; cook on LOW
temperature all day, until hot & bubbly &
flavors mix together
Serves 4-6 as a main dish
Hamburger Corn Pie
Serving Size : 1
1 pound ground beef, lean
1/4 pound bulk sausage
1 small onion -- chopped
1 clove garlic -- finely chopped
16 ounces canned tomatoes -- whole
16 ounces corn, whole kernel, canned --
drained
24 black olives
2 teaspoons chili powder -- or to taste
11/2 teaspoons salt
1 cup cornmeal
1 cup milk
2 eggs -- well beaten
4 ounces shredded cheddar cheese
Cook and stir hamburger, pork sausage, onion
and garlic until meat is brown; drain.
Stir in tomatoes (with liquid), corn, olives,
chili powder and salt. Heat to boiling.
Pour into ungreased baking dish, 9 x 9 x 2 or
12 x 7-1/2 x 2-inches, or 2 quart
casserole. Mix cornmeal, milk and eggs;
pour over meat mixture. Sprinkle with
cheese. Cook in 350 F. oven until golden
brown, 40 to 50 minutes. Garnish with
parsley sprigs and black olives if
desired.
One-Skillet Spaghetti
1 pound ground beef -- lean
2 medium onion -- chopped
28 ounces tomatoes -- canned
3/4 cup green pepper -- chopped
1/2 cup water
4 ounces mushroom stems and pieces
1/2 cup black olives -- pitted
2 teaspoons salt
1 teaspoon sugar
1 teaspoon chili powder
7 ounces spaghetti -- broken up
4 ounces cheddar cheese --shredded
Cook and stir hamburger and onions in 10-inch
skillet or Dutch oven until hamburger is
light brown; drain. Stir in tomatoes (with
liquid), green pepper, water, mushrooms,
black olives, salt, sugar, chili powder, and
spaghetti; break up tomatoes with fork.
Heat to boiling; reduce heat. Cover and
simmer, stirring occasionally, until
spaghetti is tender, about 30 minutes.
(Add water during cooking if necessary.)
Sprinkle with cheese. Cover and heat
until cheese is melted. 7 servings.
Chicken and Dumplings
Serving Size : 6
3 1/2 pounds chicken pieces
8 cups chicken broth
-- DUMPLINGS:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter -- cold
1/2 cup water
In a large wide pot, simmer the chicken
pieces in the broth until the chicken is
tender, 30 minutes or more. Remove the
chicken and set it aside. When cool enough
to handle, skin and bone the chicken and
shred or cut it into bite sized pieces. If
desired, skim the chicken fat off the surface
of the broth. In a large bowl, thoroughly
mix the flour baking powder and salt.
Using a food processor, pastry blender, or
two knives, cut in the butter until it is the
size of very small peas and distributed
throughout the dry ingredients. Add the
water and knead 8 to 10 times. If the
dough seems too sticky, add a little more
flour. Roll the dough out to 1/8-inch
thickness and cut into 1-inch squares.
Bring the broth to a rolling boil, drop in
the dumplings, cover the pot and reduce
the heat to simmer. Cook for 10 minutes or
until the dumplings are cooked.
Overcooking will cause the dumplings to fall
apart. To serve, place the chicken pieces
in a bowl and ladle hot broth and dumplings
over the chicken.
OK Here is my favorite catfish
recipe. Ingredients: 2 cups self-rising
flour
1 cup beer (your favorite brand)
Garlic powder, salt and pepper to taste
4 catfish fillets (3-5 oz.) cut into 3"
strips Vegetable oil for frying
Directions:
Combine 1 cup flour, beer, garlic salt, salt
and pepper in a bowl. Mix well. Dip
catfish strips in remaining flour and then in
batter. Fry in hot oil in a deep-fryer or
skillet until golden brown. Drain on
absorbent towels. Serve hot. Serve with
your favorite sauce. Love smooch
Green Chili Rice
3C cooked white rice
1C uncooked white rice
3C sour cream
4 small cans chopped green chili
12 oz. Monterey Jack cheese, sliced thick
Butter 2 qt. cassarole. Mix rice, sour
cream, chili and salt and pepper
to taste. Layer rice mixture, cheese, rice
mixture. Cook until hot and
bubbly, 45 minutes to 1 hour.
--Amy Monsees
