I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 10, 2016

Eggrolls

1 lb. pork, ground
1/4 lb. minced chicken
1 tsp. each salt, pepper, and garlic powder
1 Tbsp. sugar
3 Tbsp. soy sauce
1 tsp. MSG
1 cup chopped mushrooms (in processor)
1 cup chopped bamboo shoots (with knife)
5 cups finely shredded cabbage
2 cups shredded celery
1 cup shredded onions
1 egg
Japanese Five Spices powder to taste
1 lb. egg roll skins

Heat small amount of oil in large frying pan or wok.  Add pork and chicken and stir fry for 3 minutes.  Add next ingredients down to vegetables and stir.   Then add mushrooms and bamboo shoots and stir fry for 2 minutes.  Add cabbage, celery, and onions and stir fry for 2 more minutes.  Drain in colander and cool.  Use 1/2 cup of filling per egg roll.  Roll as described in following recipe.  Fry in hot oil until crisp and brown. 

This is my sister Carolyn’s recipe for eggrolls.  They are excellent.
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