Thursday, March 27, 2008

Vietnamese Egg Rolls

  • 1 lb. ground beef (or pork or turkey--I used turkey)
  • 1 package coleslaw mix (found in refridgerated section of produce dept.)--it usually has shredded cabbage and carrots
  • 2 cups vermacelli glass noodles (I have only been able to find these at Asian markets so I just stock up whenever I go)
  • Approximately 30 egg roll wraps (also found in the refrigerated section of the produce dept. or at Asian markets--the ones at Asian markets are usually cheaper and tastier but not as convenient as running to the grocery store)
  • salt and pepper to taste
  • 1-2 egg yolks
  • oil for frying
  • Sesame Ginger dressing for dipping (I used Newman's Own "lighten up!")

Brown the ground meat and drain excess grease/water. Allow to cool. Place coleslaw mix in a large mixing bowl. Using your hands, smash mixture in between your fists in order to release as much water from the cabbage as possible (I don't know why you do this but it's how I was taught). Add ground meat and mix with coleslaw.
Fill another bowl with approximately 5 cups of lukewarm water. Add glass noodle to water until completely submersed. Let soak for a couple of minutes until noodles are soft and flexible. Drain water and pat dry with paper towels until all of the excess water is soaked up.
Add noodles to cabbage mixture. At this point I usually take a pair of kitchen scissors and cut the noodles several times. It just makes it easier when rolling the egg rolls if the noodles aren't so long. Mix noodles well with cabbage/meat mixture. Season with salt and pepper.
Using the egg roll wraps, one at a time, take a small amount of mixture (approx. 3-4 tablespoons) and roll it up in the wrap. Seal with a dab of egg yolk (If you are confused about how to roll the wraps, check the back of the wrap package--I think they have pictures and do a much better job of explaining than I could). Repeat until all wraps and mixture have been used.
Fry egg rolls in oil until lightly browned. Serve hot with dipping sauce. Enjoy!

Posted by Sara P.

Wednesday, March 12, 2008

Nanaimo Bars

Nanaimo Bars

Mix following ingredients in top of double boiler, before turning on heat:
5 T. cocoa pwd.
½ c. sugar (mix cocoa and sugar together)
½ c. soft butter (be sure to use butter not margarine)
1 beaten egg

Cook and stir above ingredients until mixture resembles custard (pudding).
After mixture is cooked, add 1 tsp. vanilla

Blend following ingredients together, and then add to above mixture:
2 c. graham wafer crumbs (22 singles)
1 c. flaked coconut
½ c. chopped walnuts (I didn’t add these)

After mixing the 2 mixtures together, pack into a 9”x9” square pan.

Icing for Nanaimo Bars:
Cream ½ c. butter
Add: 2 T. birds custard powder
3 T. milk
2 c. sifted icing sugar
Spread icing over chocolate base. Let stand 15 min. (in refrigerator)
Melt 4 squares of semi-sweet chocolate, with 1 T. butter, over hot (not boiling) water.
Butter helps the chocolate spread more evenly.
Spread over icing. Refrigerate. Cut with hot knife.

ENJOY!!! - Laura Lee

Friday, March 7, 2008

Sal Picao

2-3 Boneless, skinless chicken breasts, cooked and shredded
3 Granny smith apples, peeled, cored and finely chopped
1 bunch green onions, chopped
1 small can yellow corn, (not creamed corn)
1 lb bacon, cooked to crispy and chopped/crumbled
3/4 to 1 cup mayonnaise (enough to coat)

Combine above ingredients and refrigerate for a couple of hours. ***One recipe night I didn't have the time to peel the apples, so really it is just up to your preference.

Becca Fluhman

Monday, March 3, 2008

Sparkling Limeade

1 cup lime juice (about 6 limes)
3/4 cup Splenda sugar
1 teaspoon lime zest
42-ounce bottle sparkling water (I used lime flavored sparkling water)

1.) Combine lime juice, Splenda, and lime zest in a large pitcher. Stir.
2.) Add sparkling water. Stir.
3.) Serve over ice. (I froze the extra lime flavored sparkling water into ice cubes and used those!)


SERVES 6 (12 oz. glasses)

I hope this works.....this is the FIRST post I have ever made on any blog.....I'm in the dark ages and I don't have a blog....yet.

Haylee Mollerup :)