Spring Rolls/Egg Rolls

1 lg. shallot, sliced
2 carrots, grated
4 scallions, sliced
2-3 tsp. garlic, minced
1 cup sliced bamboo shoots
2 tbsp. soy sauce
2 tbsp. sugar
1 tsp. white pepper
1 pkg. egg roll OR spring roll wrappers

FOR EGG ROLLS: 1 lbs. cooked meat (crumbled pork, diced chicken, etc.)
2 cups shredded cabbage

FOR SPRING ROLLS: 3 1/2 oz. dried bean-thread vermicelli or rice sticks.
chopped cilantro
Put noodles in a lg. bowl of warm water & soak until soft & translucent (about 12-15 mins.). As the noodles become pliable, spread them out w/your fingers to ensure quick, even soaking. Drain noodles of as much water as possible. Chop w/kitchen shears so they are easier to handle. Put noodles & next five ingredients in a lg. bowl, along w/the cilantro. Mix w/your hands til well mixed. Add soy sauce, sugar & pepper, mix well. Set a dry wok over med-hi heat. Add noodle filling mixture & stir-fry until the veggies release their moisture & become tender & noodles are soft & clear; about 4 minutes.
Transfer filling to a large bowl & let it cool at room temperature. Gently separate the spring roll wrappers from the pack. Keep the wrappers covered w/a dampened paper towel as you make the spring rolls. Place 2 wrappers, one on top of the other, on a flat work surface. Place about 3 tbsp. of filling in the center of wrapper. Fold & moisten edges w/water to seal shut.

Deep fry at 360-375 degrees for about 3 minutes.

FOR EGG ROLLS: simply cook meat & then add to cabbage, remaining veggies, soy sauce & spices. Fill egg roll (or wonton) wrappers & seal. Cook the same as Spring Rolls

Jen's Ham Balls

Ham Balls:
2lbs. Ham loaf
1lb. Hamburger
1lb. Pork burger
4 eggs
2 cups graham cracker crumbs
1.5 cups of milk

Mix together and form into medium sized balls.

Sauce:
1 can tomato soup
3\4 cup brown sugar
1\4 cup vinegar
1 T. Mustard

Pour over balls and bake at 350 for a hour to hour an a half.

Brown Sugar Pork chops

1/2 cup brown sugar packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger

combine in sauce pan bring to a slight boil.
add
2 teaspoon corn starch
1/2 cup water

whisk into mixture. brush on 6 pork chops

grill as desired
bake 350 degrees for 20-30 minutes

(from AllRecipes)

Melissa's White Bean Sausage Rigatoni

* 2 cups dried rigatoni (8 ounces)
* 1 15-ounce can white kidney (cannellini), Great Northern, or navy beans, rinsed and drained
* 1 14.5-ounce can Italian-style stewed tomatoes, undrained
* 8 ounces cooked smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
* 1/3 cup snipped fresh basil or 1 tablespoon dried basil, crushed
* 1/4 cup shredded Asiago or Parmesan cheese (1 ounce)

Directions

1. Cook pasta according to package directions. Drain; return pasta to saucepan.

2. Meanwhile, in a large saucepan combine beans, undrained tomatoes, sausage, and dried basil (if using). Cook and stir until heated through. Add bean mixture and fresh basil (if using) to pasta; stir gently to combine. To serve, sprinkle each serving with cheese. Makes 4 servings.

Jambalaya Casserole

1 large onion, chopped
1 large green pepper, chopped
1 celery rib, chopped
4 garlic cloves, minced
1/3 cup butter
1 lb. smoked sausage (or any flavor you prefer) cut into 1/2" slices
1 tbsp. Worcestershire sauce
1 tbsp. hot sauce
1 tsp. ea. salt & pepper
3 cups chicken broth
2 cups uncooked long grain rice

ADD AFTER THAWED: 1 fresh tomato, 1/3 cup green onions, 1/2 cup fresh parsley

in a large skillet, saute onions, peppers, celery & garlic in butter til tender. Place in a very large bowl; stir in remaining ingredients.
transfer to a greased shallow baking dish. cover & freeze.
thaw in refrigerator. when ready to cook, stir in fresh ingredients then cover w/foil & bake at 375F for 40-50 minutes, or until rice is tender.

Bacon, Cheese & Potato Chowder

3 cups fat-free milk

1 can (10-3/4 oz.) condensed cream of potato soup

2 cups frozen Southern-style hash browns

1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

2 slices OSCAR MAYER Bacon, cooked, crumbled

2 green onions, thinly sliced

MIX milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally; simmer on medium-low 10 min., stirring frequently.

SERVE topped with cheese, bacon and onions.

Tips:

Special Extra

Sprinkle with freshly ground black pepper just before serving.

Special Extra

Serve each bowl with a crusty whole grain roll or bread.

Lazy Jambalaya

2 tbsp. butter
1 medium onion, chopped
1 cup total colored peppers, chopped
2 cloves garlic, minced
one 1 lb. package sausage (such as Hillshire Farms) cut 1/4" thick
2 cups chicken broth
3 tbsp. hot sauce
one 14 1/2 oz. can diced tomatoes, drained
cajun seasoning to taste, if desired
1 cup UNcooked rice

Melt butter in heavy saucepan over med-high heat. Add onion, peppers, garlic & sausage. Cook 5 minutes or until veggies are tender, stirring often.
Stir in rice, chicken broth, hot sauce, tomatoes & if desired, cajun seasoning.
Mix well & bring to boil. Reduce heat, cover & simmer for 25 minutes, or until rice is tender.
Remove from heat & let sit 5 minutes before fluffing w/a fork.

Baked Potato Pizza

1 can (11 oz. ) refrigerated pizza crust
6 slices provolone
2 cups cubed, unpeeled baked potato (about 1 large potato)
2 tbsp. olive oil
2 tbsp. dry ranch dressing mix (about 2/3 of the package)
8 strips crisply cooked bacon, chopped
1 cup shredded cheddar cheese
1/4 cup sliced green onion
sour cream, if desired

Heat oven to 400F. Spray 15x10" cookie sheet w/cooking spray. Unroll dough on cookie sheet; press dough into rectangle. Arrange provolone slices on dough. In med. bowl, mix potato, olive oil, ranch dressing mix. Spoon evenly over cheese. Sprinkle w/bacon & cheddar cheese. Bake 13-16 minutes or until crust is golden brown & cheese is melted. Sprinkle w/onions. Serve w/sour cream

Cafe Rio Copycat Sweet Pork

This is a Utah restaurant and the sweet pork is to die for!  I like it as a salad with pico de gallo, black beans and cilantro lime rice or you can serve it as a burrito too.  Mostly I'm posting it here so I can find it later.

2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours.