The Online Recipe Box

Ingredients:

• 1 ½ lbs ground beef
• 1 lb ground pork
• ¾ lb bean sprouts
• 1 ½ grated carrots
• 1 onion chopped.
• 3-4 cloves garlic minced
• 3 tbsp oyster sauce
• Garlic salt and pepper to taste
• 50 lumpia wrappers
• Eggs to moisten and seal lumpia wrappers

Directions:

1. Brown beef and pork drain of excess grease.
2. Add next 6 ingredients and sauté until meat is cooked. Cool the filling.
3. Place 2 tbsp of lumpia filling about 2 inches from nearest edge of wrapper. Fold edge of wrapper over filling. Fold left and right sides toward center to enclose filling in envelope fashion. Roll towards open end. Moisten edge with egg and seal.
4. Heat enough oil to deep-fry lumpia to 365? F. Deep-fry 2-3 minutes or until golden.
5. Drain on paper towels and serve.

Makes 50 lumpia or 15 servings

Recipe Submitted by: Melanie Terry

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An Authentic Hawaiian recipe.

Ingredients:

• 3-4 lb pork butt or shoulder
• ¼ cup of Liquid smoke.
• ¼ cup of Hawaiian salt or kosher salt
• 1 small head of cabbage

Directions:

1. Rub the Hawaiian salt and liquid smoke all over the pork butt in your crock pot. Fill with enough water to cover the pork and let cook in crock pot until you can easily shred the pork. Reserve about 1-2 cups of the liquid in the crock pot.
2. Julienne the cabbage into 1/8 inch strips. Saute the cabbage and pork for about 5 minutes (don’t brown the cabbage). Add the reserved liquid and cover to cook on low until the cabbage is wilted but still green.

Serves 8-10

Recipe Submitted by: Melanie Terry

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These would make a great quick and easy appetizer for guests.

Ingredients:

• 2 tablespoons soft cream cheese with roasted garlic or garlic and herb spreadable cheese
• 4 8 inch flour tortillas
• 6 ounces thinly sliced cooked ham
• 2 tablespoons chopped, drained oil packed sun-dried tomatoes
• 1/2 cup shredded Gouda cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive or vegetable oil

Directions:

1. Spread cream cheese over 2 of the tortillas. Layer tortillas with ham, tomatoes, cheese and parsley. Top with remaining 2 tortillas.
2. Heat 1 tablespoon of the oil in 10 inch nonstick skillet over medium heat. Add one quesadilla; brush top with more oil. Cook 2 to 3 minutes on each side or until golden brown and cheese is melted. Remove from skillet; keep warm. Repeat with remaining oil and second quesadilla.
3. Cut each quesadilla into 8 wedges. Serve immediately.

16 servings

Nutrition Info (1 wedge):

• Calories: 75
• Fat: 4g
• Cholesterol: 10mg
• Carbs: 6g
• Protein: 4g

Source: Betty Crocker’s Quick And Easy Cookbook

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