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Appetizer Egg Rolls

Ingredients: 1/2 Pound(s) Pork, Boneless, Cut Julienne 1 small Onion, Sliced 1 Cup(s) Cabbage 2 Tablespoon(s) Vegetable Oil 1/2 Cup(s) Mushrooms, Sliced 1/4 Cup(s) Sprouts, Bean Or Alfalfa 1/4 Cup(s) Currants 1/4 Cup(s) Almonds, Slivered 1 Teaspoon(s) Cornstarch 2 Tablespoon(s) Sherry, Dry 1 Tablespoon(s) Soy Sauce 1/2 Teaspoon(s) Ginger 12 Egg Roll Wrappers 1/4 Cup(s) Apricots, Dried (Abt. 10) 1/4 Cup(s) Sugar 1/4 Teaspoon(s) Salt 1 Tablespoon(s) Lemon Juice Directions: * Cabbage should be shredded. Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger, add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes, turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncoverd, for 5 minutes. Pour the mixture into a blender container or food processor. Add lemon juice, cover and process until smooth. Serve warm.
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Hope you li Appetizer wieners Cut the wieners into eighths and place them on a microwave bowl or paper plate. Combine the remaining ingredients in a small bowl. Brush half of the mixture over the wieners. With the microwave on HIGH, cook for 1-1/2 minutes, rotating the plate Pumpkin cinnamon rolls Here's an Amish recipe that might come in handy if you got a bunch of punkin' stuff laying around. The date on this is 10/12/88. That's right++'88! I've had this pile of papers for a *long* time... In small saucepan, Bean curd rolls Cover rice with warm water & soak for 30 minutes. Drain. Line the inside of a steamer with a damp cheesecloth. Place rice on cheesecloth. Then cover & steam the rice over boiling water for 30 minutes. Set aside. Meanwhile, cover mush Wurtfest sausage rolls Combine yeast, warm water and sugar; set aside. Combine shortening, sugar, salt, hot tap water and eggs and beat well. Add yeast mixture. Add 2 cups four and beat well. 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In a medium saucepan, bring oil and water to a boil. Remove the saucepan from the heat and add the matzah meal, mixing well. Beat in the eggs thoroughly, one at a time (this is where it starts to get Dinner rolls Dissolve yeast in warm water and melted butter. Mix in egg and sugar; add flout salt, dry milk. Knead and let rise until double. Form into rolls, place in greased pan and let rise again. Bake at 350 degrees for 20 minutes or until golden. Cinnamon rolls (pat knox) Scald milk, add 1/2 c sugar, salt and shortening. Cool to lukewarm. In another bowl, place warm water, 3 Tbsp sugar, and yeast. Let yeast dissolve. In mixer bowl put milk mixture and yeast mixture along with the eggs and 3 c flour. Beat at h Toasted mushroom rolls Finely chop mushrooms. Saute for 5 minutes in butter. Blend in flour, salt, garlic and marjoram. Stir in cream. Cook util thick. Add chives and lemon juice. Cool. Remove crust from bread and roll each slice flat. Spread mixture on bread and