{taco ring}

{Mom's famous egg rolls}

So many people ask us for this recipe but it's one that our family has been doing for so long we don't use a recipe. It's more like open this dump it in, pour some of this, add this, etc. Well last night I went to my Mom's house to help her make egg rolls and we decided to measure things and take pictures so that now we will be able to tell people the recipe. This recipe makes 48 egg rolls so make sure you have a big party or take some to your neighbor's I promise they will love you. They really are very easy to make so don't let them intimidate you. I am all about easy and these are easy I promise. Here is what you will need:

1 bag bean sprouts
2 bags cole slaw mix (or 3 bags cole slaw 2 bags bean sprouts)
3 chicken breasts boiled and diced (if you are in a hurry canned chicken will work)
1/4 cup soy sauce
1/4 cup sugar
1 tsp salt
4 packages egg roll wraps
oil for frying the egg rolls
You can find the bean sprouts and cole slaw mix in the produce section.
Dump the bean sprouts and cole slaw mix into a large bowl. Add sugar, salt, and soy sauce then mix thoroughly. (my mom added a fresh veggie mix to this recipe but it is optional and we don't normally add it)
Boil your chicken and then dice it up in small pieces.
If you are in a hurry you can use canned chicken just make sure to dice it up. Add the chicken to the cole slaw mixture and give it a toss. It will seem dry to you but let it sit about 15 minutes tossing every few minutes. The mixture will sweat and you will have liquid in the bottom of your bowl so as you are making the egg rolls continue to toss it around every so often. This would be a good time to heat up your oil. Pour enough oil in the pan to cover half the egg roll.
Open all of your egg roll wraps and set them where you will be rolling your egg rolls.
Grab a bowl of water, you will need this to wrap the egg rolls. Bring the water, egg roll wraps, and filling to the table.

Dip your fingers in the water and shake off the excess water, now run your fingers along all four sides of the egg roll wraps. Be careful not to use to much water or they will pop when you put them in the oil. Use just enough water to make them sticky.

Place a small amount of the coleslaw mixture in the corner of the wrap. Be careful not to add to much or the wrapper will break.

Fold the bottom over the mixture and pinch the bottom two edges to seal them together.

Now take the left side and fold it over the middle.

Do the same to the right.

Now roll it up like a burrito.

Fry them in the pan until the are a golden brown on medium high heat. Then flip them over and do the other side.

When you take them out of the oil we like to lay them on a slant so that the excess oil can drain out.

We like to eat them with sweet and sour sauce and this is our favorite recipe and again it is very easy.

2 Tbsp cornstarch

1/2 cup sugar

1/4 white vinegar

1/4 cup pineapple juice

2 tsp soy sauce

1/4 cup water

red food coloring ( use as much or as little as you like or until you get the desired color)

Combine all ingredients in a sauce pan bring to a boil then simmer for 5 minutes.

Enjoy!

{sweet and sour sauce}

1/2 cup packed brown sugar

1 Tbsp cornstarch

1/3 cup red wine vinegar

1/3 cup unsweetened pineapple juice

1/4 cup chopped green pepper

1 Tbsp soy sauce

1/4 tsp garlic powder

1/4 tsp ground ginger

In a saucepan, combine brown sugar and cornstarch. Stir in vinegar, pineapple juice, soy sauce, garlic and ginger. Cook over medium heat until thick and bubbly, stirring constantly. Cook and stir 2 more minutes. At the end add bell peppers and pineapple chunks. (if desired) Serve warm over spare ribs, egg rolls, chicken, pork, etc.

{Bowler Family macaroni salad}

1 pkg salad macaroni cooked, drained, and rinsed

1 to 2 pounds of cheddar cheese cut into cubes

1 to 2 cans olives, sliced

1 bunch green onions, sliced

3/4 to 1 cup mayonnaise

Mix all ingredients together. Chill

{Amelia's Famous Potatoes Au Gratin}

5-7 russet potatoes

1 can beef broth

1 small carton heavy whipping cream

salt and pepper

2 cups grated mozzarella cheese

1 bundle green onions (sliced)

Preheat oven to 350*.
Peel and slice potatoes (thin) about 1/8 of an inch.
Use a 9x13 inch pan.
Layer the bottom of the pan with potatoes, sprinkle with green onions, salt and pepper.
Repeat this layer until approximately 1-2 inches from top of pan.
Mix 1/2 can of the beef broth and all of the cream. Pour mixture over the top of the completed layers.
Cover with foil.
Bake for 45 minutes.
Take out and add cheese then bake for another 25 minutes uncovered.

{Seminary Bread}

Seminary Bread (I am sure their are other names but this is what we call it)

1 2oz pkg chopped walnuts

1 pkg Bridgford frozen rolls 24 pack ( you can use any brand)

1 small box Jello butterscotch pudding (only use 1/2)

cinnamon

1 stick of butter

1 cup packed brown sugar

Night before:
Spray Bundt Pan with cooking spray, pour walnuts evenly around the bottom of the pan and then add frozen rolls. Sprinkle 1/2 the bag of butterscotch pudding evenly over rolls. Sprinkle with cinnamon (use as much or as little as you would like)cover with towel and let rise overnight. In a saucepan add butter and brown sugar.I let this sit out overnight on the stove
In the morning your rolls should look like this. Melt the butter and sugar mixture then pour over rolls. Be careful not to let the mixture roll off onto your counter or stove. Place in a 350* oven and cook for 30 minutes. I placed a baking sheet under it because it will spill over.

{Mimi's Cafe Corn Chowder}

4 Tbsp butter or margarine

6 Tbsp onion, chopped

3/4 cup celery, large dice

2 1/2 cups hot water

2 cups raw potatoes, peeled and cut into 1/2 inch cubes

3 cups frozen corn

2 Tbsp sugar

2 tsp salt

1 pinch white pepper

3 Tbsp flour

1 qt half and half

On medium heat, melt butter and simmer onion and celery for 5 minutes until soft but not brown.

Add water, potatoes, corn and seasonings.

Cover and simmer for 30 minutes or until potatoes are barely tender.

Whisk the flour into 1 cup of the half and half and stir into soup.

Add the remaining 3 cups of half and half and simmer for about 15 minutes until the soup has thickened to a creamy consistency.

Correct the seasoning with additional salt and pepper, if needed.

Correct the consistency, if needed. To make the soup thinner, add a little milk. To make the soup thicker, simmer another 5 to 10 minutes.

{my favorite punch}

1 can frozen raspberry lemonade concentrate

2 liter Sprite (chilled)

fresh or frozen rasperries

Mix all ingredients and serve.

{m&m cookies}

m&m Cookies
Sift Together:
4 1/2 cups flour
1 tsp. soda
2 tsp. salt
Other Ingredients:
2 cups white sugar
1 cup brown sugar
4 tsp. vanilla
2 cups shortening
2 cups m&m's
4 eggs
Cream shortening and sugars together. Add eggs and vanilla - beat until smooth. Add sifted dry ingredients and stir until blended. Stir in m&m's. Drop by the spoonful on greased cookie sheet. Bake at 375 for 10-12 minutes (lightly brown). Enjoy!