Thursday, September 16, 2010

Baked Egg Rolls

2 Cups crated carrots
1 can bean sprouts, drained
1/4 C chopped green peppers and green onions
1 garlic clove, minced
2 C finely diced cooked chicken

4 tsp cornstarch
1 TB water
1 TB light soy sauce
1 tsp vegetable oil
1 tsp brown sugar
1 pinch cayenne pepper
16 egg roll wrappers

Coat large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetables are tender, about 3 minutes. Add chicken; heat through.

In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 C of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425 degrees for 10-15 minutes or until lightly browned turning half way through.

Fiesta Pasta Salad

10 oz bow tie pasta
1 can black beans
1 can corn ( I prefer shoe peg)
1 1/2 cup cherry tomatoes
green onion
green pepper
(4 ck breasts)

1/2 cup oil
1/2 cup white vinegar
1 pkg. taco seasoning
ranch dressing (about 1/4 cup)

Cook the pasta until al dente. Chop up all the veggies. Mix together the dressing. Add as much ranch dressing as you like to the dressing- I did about 1/4 cup. Add the veggies, corn and beans to the pasta. Add the dressing and mix everything together. It's even better the next day!

I found this recipe...HERE

Apple Pie Filling

6 qt sliced fresh apples
5 1/2 C sugar
1 1/2 C clear gel
1 TB cinnamon
2 1/2 C cold water
5 C Apple juice
3/4 C bottled lemon juice
7 drops of food coloring (optional)

Use firm, crisp apples. If apples lack tartness use an additional 1/4 c of lemon juice for each 6 quarts of slices.

Wash, peel and core apples. Prepare slices 1/2 inc wide and place in water containing ascorbic acid to prevent browning.

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water.

Boil each batch 1 minute after the water returns to a boil. drain, but keep heated fruit in a covered bowl or pot. Combine sugar, clear gel and cinnamon in a large kettle with water and apple juice. (if you put the liquids in first and whisk in the sugar and clear gel already combined it doesn't lump as much). If desired, food coloring may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice an boil 1 minute, stirring constantly. Fold in drained apples slices immediately and fill jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately for 35 minutes in a water bath.