Egg Rolls

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Ingredients:

about 1 1/2 pounds EACH ground beef and ground pork
chopped onions,celery and carrots(about 1/2 cup EACH)
1 egg
pepper(to individual taste)
about 1/4 cup soy sauce
SAUCE to dip egg rolls in
1 cup chicken broth
1/2 cup brown sugar
add garlic powder and pepper to individual taste


Directions: Mix all egg roll ingredients together...wrap in egg roll wrappers...fry in oil when ready to eat(may be frozen after fried)..For sauce, heat those ingredients in a small saucepan and thicken with cornstarch...dip your egg rolls in sauce and enjoy!!!!!

PIZZA MEATBALLS

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Ingredients:

2 pounds ground beef
2 cups seasoned bread crumbs
1 cup milk
1/4 cup dried minced onion
2 tsp. garlic salt
1/4 tsp. pepper
1 block (8oz) mozzarella cheese
1/3 cup flour
1/4 cup cooking oil
2 jars (28oz each) pizza sauce


Directions: In bowl, combine first 6 ingred. just till mixed. Shape into 48 small meatballs. Cut mozza into 48 cubes, 1/2 inch each; push a cube into center of each meatball, covering the cheese completely with meat. Roll lightly in flour. In a large skillet, cook meatballs in oil till browned, drain. Add pizza sauce and simmer for 25-30 mins. or till meatballs are no longer pink. Serve over pasta or rice, in buns or as an appetizer.

Lemon-Curry Deviled Eggs

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Preparation Time: 15mins
Number of Servings: 16

Ingredients:

16 hard cooked eggs
1/3-1/2 cup sour cream
2 tbsp. salt
1/2 tsp. paprika
1/2 tsp. dry mustard
1/2 tsp. curry powder
dash worcestershire sauce


Directions: Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash yolks. Add the remaining ingred.; mix well. Spoon onto egg whites. Refridgerate until serving.

Barbecued Chicken Wings

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Preparation Time: 90
Number of Servings: 4

Ingredients:

1 Cup Orange Marmalade
1/2 Cup Catsup
1/4 Cup Soysauce
1/4 Teaspoon Ginger
1/2 Cup Water
15 - 20 Chicken Wings

Directions: Pre-Heat oven to 350 degrees. Flour and brown chicken wings. Mix all ingrediants together, pour over browened chicken wings and bake one hour or until sauce thickens.

Thousand Island Salad Dressing

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Preparation Time: 15 mins.
Number of Servings: Makes 1& 1/2 cups

Ingredients:

1 cup mayonnaise or salad dressing
1/4 cup chili sauce
2 hard-cooked eggs, chopped
2 tbsp. chopped green onion
2 tbsp. chopped celery
4& 1/2 tsp. finely chopped onion
1 tsp. paprika
1/2 tsp. salt

Directions: In bowl, combine all ingredients; mix well. Cover and refridgerate until serving. Serve over salad greens.

avocado dip (smooth and thick)

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Preparation Time: 5 min

Ingredients:

4 small avocados
1 1/2 philladelphia cheese blocks
jalapenos
1 cup milk
cilantro ( to taste )


Directions: Put avocados, philadelphia cheese, and milk in blender. add a few jalapenos and cilantro blend untill smooth

HEARTY BAKED POTATO SALAD

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Number of Servings: 10-12

Ingredients:

8 peeled red potatoes
1/2 cup chopped onion
2 tbsp. chopped fresh parsley
1 can cheddar cheese soup, undiluted
1/2 cup mayo or miracle whip
1/2 cup plain yogurt
4 or 5 slices bacon, cooked and crumpled
paprika

Directions: Cook potatoes till tender. Cut into 1 1/2 inch chunks. Spread evenly in a 13X9 inch baking pan. Combine onion, parsley, soup, mayo and yogurt; pour over potatoes. Sprinkle with bacon and paprika on top. Cover with foil and bake at 350deg. for 30 mins. Uncover and bake 30 mins. longer.

Onion Blossoms

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Preparation Time: 30 to 45 min. incl. fry time.
Number of Servings: 2 onions

Ingredients:

2 lge. sweet onions--unpeeled
1/2 c. mayonnaise
1/2 c. sour cream
1 tbs. chili powder
2 1/2 tsp. cajun seasoning--divided
1 1/4 c. flour
1 c. milk
oil for deep-fat frying


Directions: Leaving the root end intact, peel the outer skin of the onion. Cut a small slice off the top. Starting at the top of the onion and on one side, make a cut downward toward the root end, stopping 1/2 inch from the bottom. Make additional cuts 1/8 inch from the first until there are cuts completely across top of onion. Turn the onion a quarter turn so the slices are horizontal to you. repeat the cuts 1/8 inch apart from each other until there is a checkerboard pattern across entire top of onion. In a small bowl, make dip by combining mayonnaise, sour cream, chili powder and 1 1/2 teaspoons Cajun seasoning. Mix well and set aside. In a 1 gallon plastic bag, combine flour and remaining Cajun seasoning. Place milk in a small bowl. Coat the cut onion in flour, then dip into milk and back into the flour mixture. Fry in enough oil to cover onion at 350° for 5 minutes or until golden, turning once. Remove from oil; place on serving plate. Discard the very center of the fried onion blossom. Place a few spoonsful of dip into the center of blossom and serve immediately.

Shrimp Dip (An appetizer to spread on crackers)

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Preparation Time: about 10 minutes
Number of Servings: several


Ingredients:
3 pkgs of softened cream cheese
3 small cans of shrimp
1/4 cup of dehydrated onions

Directions: In medium mixing bowl mix with mixer cream chhese,shrimp and onions{I add water to softened the onions}just takes a small amt.Mix on medium speed until well blended usually about 3 minutes.....Chill overnight so the flavor goes through.........

Vegetable Pancake

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Preparation Time: 35 Minutes
Number of Servings: 4 Dozen
Nutrition Info: serving tips; serve with salsa- as a topper or a dipping sauce, or sour cream.

Ingredients:

3 cups shedded zucchini squeezed dry
1 cup shedded carrots squeezed dry
8 eggs
1/2 cup grated Parmesan cheese
2/3 cup all -purpose flour
1/4 cup plus 2 tespoons olive or veg. oil , divided ,plus extra if nedded
1 teaspooon baking powder
2 teaspooons salt
1teaspoon black pepper
1/3 cup plain dry bread crumbs


Directions: In a large bowl, combine the zucchini, carrots, eggs Parmesan cheese ,flour, onion,2 teaspoons oil, the baking powder, salt, pepper; mix well. Stir in the bread crumbs.In a large skillet, heat 1/4 cup oil over medium heat. Carefully drop the batter by heaping tablespoonfuls a few at a time into the hot oil. Cook for about 2 min. per side,until golden on both sides, additional oil to the skillet as nedded. Drian on a paper towel-lined platter and cover to keep warm until all batches are cooked. Serve immediately.