• 8 Hot dogs weiners
• 8 Slices of cheese. You can do processed, cheddar, mozzarella – what ever you want!
• 1 can of refrigerated crescent rolls.

Directions:

1. Separate the crescent rolls into trinangles. Set aside.
2. Cut each hot dog weiner lengthwise, not quite separating the halves.
3. Place a slice of cheese down the middle of the hot dog.
4. Place hot dog on the long end of the triangle and roll towards the point. Repeat for each hot dog.
5. Place all the Pigs-In-A-Blanket on a cookie sheet and bake at 400° F. for 10-12 minutes or until golden brown.

Serves: 8

bookmark to:

• 2 English muffins
• 4 thick slices ham about the size of the English Muffin.
• 4 poached eggs
• 1/2 Cup Hollandaise Sauce

Directions:

1. Split, toast and butter English muffins.
2. Cook meat and place a slice on top of muffin half.
3. Place one poached egg on each muffin half.
4. Pour 1/8 cup of Hollandaise sauce over each egg.

Easy Hollandaise Sauce ingredients:

• 3 large egg yolks
• 1 1/2 tablespoons cold water
• 1/2 cup warm butter
• 2 teaspoons lemon juice
• 3 tablespoons minced onion
• Salt and pepper to taste

Directions:

1. Place in the top of a double boiler or in a large stainless-steel bowl over a saucepan filled halfway with water.
2. Before turning stove on, whisk the egg mixture until it becomes light and frothy.
3. Turn heat on to medium and continue to whisk until the eggs are thickened. This should take just a few minutes. Do not let eggs get hot – just warm.
4. Remove the bowl or the top of the double boiler from the saucepan and whisk to slightly cool the mixture.
5. Whisking constantly, very slowly add butter, then whisk in lemon juice, onions, salt and pepper.
6. The sauce should be creamy but not really thick. If it is thick just add a few drops of water.
7. Serve immediately while still warm.

Serves 2 – 4

bookmark to:

Ingredients:

• 1 lb ground pork or turkey
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 egg slightly beaten
• 2 tablespoon soy sauce
• 2 teaspoon sugar
• 1 teaspoon salt
• Dash of pepper
• Approximately 20 egg roll wrappers.

Directions:

1. Combine all ingredients in mixing bowl.
2. Pour a little water into a small bowl.
3. On a plate, lay an egg roll wrapper.



4. Drop one table spoon of filling onto the bottom-middle area of the wrapper. With fingers shape into a log.



5. Fold the very bottom of the wrapper into the top of the log.



6. Fold the sides straight. Add a little water to the sides to allow the wrapper to hold its place.



7. Roll the egg roll, leaving a little room at the top.



8. Spread a little water on the egg roll and fold the top over.



9. Fry in hot oil at a medium setting until golden brown.
10. Egg rolls may also be baked in a 350 degree F oven for 30 minutes on a lightly greased cookie sheet.

If you plan to freeze the egg rolls do so before frying or baking.

Try with a chili, honey mustard, plum or sweet and sour sauce!

bookmark to:

• 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

bookmark to:

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

bookmark to:

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

bookmark to: