Wednesday, May 19, 2010

Lumpia Shanghai

This recipe was given to me by Sis. Mackert and let me tell you, it is very delicious!!!

3 lbs Ground Beef or Ground Pork or Ground Chicken
1/2 bag of carrots shredded.. I used my food processor.
1 large Onion diced very small or I used my food processor.
5 Stalks of Celery shredded.. I used my food processor.
1 tsp garlic powder
1 tsp of season salt
a little soy sauce to taste
a little black pepper to taste
4 eggs
2 tsp Sesame oil
2 Tbs Worcestershire sauce
3 Pks Lumpia Wrappers
Plus if you have it, I added one Pork cube to my recipe for flavor.

Note: With the carrot, onion, and celery, I used my food processor and it worked great and was a whole lot less work.

Directions: Mix all together ( I used plastic gloves because it is sticky ). Now take about a tablespoon or more of mixture and add to center of lumpia wrapper in a line that resembles a long tube across the wrapper and follow directions on how to roll it on the package. Remember to roll these very tight because when you fry them you don't want them coming apart. I make a huge amount of the mixture and roll up several Lumpias and freeze them for a later date for a good fellowship food.

Serve with: Philippino sweet chili sauce or your favorite sweet and sour sauce. Or make your own homemade sweet and sour sauce with. Recipe follows.

Home made sweet and sour sauce:
ketchup, Lemon Juice, brown sugar, black pepper, garlic salt, dried onion, chili sauce, and corn starch for thickening. Add these ingredients to your liking and cook in a small pot on stove. Yummy!

Best Green Beans

1/2 pound sliced bacon, diced
4 fresh mushrooms, sliced
1 clove garlic, diced or minced
2 (15.5 ounce) cans French cut green beans
1 1/2 teaspoons soy sauce

Directions: place bacon in large pan and fry over medium heat. Cook bacon until brown. Add the mushrooms and garlic and reduce the heat to medium low. Let cook for a few minutes to soften the mushrooms. Stir in the green beans and soy sauce and heat through.

Tuesday, May 18, 2010

Chicken Alfredo Pasta Salad

Prep time: 30 min. Total time: 30 min. Servings: 4 servings ( 1 1/4 cups each)

1 Box (7.75 oz) classic salad mix pasta cork screw pasta
1/2 cup refrigerated Alfredo sauce
1 1/2 cups shredded or diced deli rotisserie chicken or grilled chicken (w/o skin)
1 cup halved grape or cherry tomatoes
1 cup halved sliced cucumber
2 Tablespoons sliced fresh basil leaves

In 3 quart saucepan cook pasta as directed on box. Drain; rinse with cold water to cool.

In small bowl mix seasoning mix from packet and Alfredo sauce. Place cooked pasta, chicken, tomatoes, cucumbers and basil in servin bowl. Add alfredo mixture; toss evenly to coat. Sprinkle with topping packet and basil sprig, if desired. Serve immediately or refrigerate until serving time.

Note: I doubled the recipe. I did not use the classic salad mix because I did not have it and I don't think my store carries this. I did use the corkskrew pasta in the different colors and grilled my Tyson garlic flavored chicken breasts on my george foreman and cut it up and it added awesome flavor. I also used extra parmesan cheese in the mix. Besides that difference, I made the recipe the same. Play around with it and add new flavors. This is a yummy cold side dish for a bbq or whatever you plan to do for the summer time.

Wednesday, May 12, 2010

Porky's Cherry Salad

Straight from Porky's in Mexico, Missouri.

One can cherry pie filling
One can sweetened condensed milk
2 8 oz cartons of cool whip
16 ounce crushed pineapple- do not drain
One cup chopped nuts - optional
One cup mini marshmellows

Mix all together and chill.