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

Easy Green bean Side dish

1 lb green beans (steamed to desired crunch)
1/2 cup italian dressing
1/2-1 cup sliced almonds

Mix and serve. Super easy and most want more!

Sour Cream Mashed Potatoes

9 large potatoes
6 oz. cream cheese
1 cup sour cream
1 tsp. salt
2 tsp. onion salt
1/4 tsp. pepper
2 tbsp. butter

Mash potatoes & add the above ingredients. Put in a greased 2 qt. baking dish & top w/butter. Bake at 350F for 30-45 minutes. Can be refrigerated & baked the next day, just up baking time to 1 hour.

Cheesy Baked Hashbrowns

I got this recipe from a local restaurant I worked at in HS. It's very similar to Cracker Barrels Hashbrown Casserole.

1 bag frozen shredded potato hashbrowns (or you can shred your own potatoes, obviously)
1 cup sour cream
1 can cream of chicken soup (though I've substituted cream of mushroom & cream of broccoli w/much success)
2 cups shredded cheddar cheese
salt & pepper to taste
1/2 onion, finely chopped
Rice Krispies cereal
4 tbsp. butter

Mix potatoes w/sour cream, soup, cheese, onion, salt & pepper.
Spread evenly in a greased 13x9" pan.
Top w/crushed Rice Krispies & several pats of butter.
Bake at 350F for 30-45 minutes or until top is beginning to brown & crisp.

you can easily make this ahead of time & refrigerate, just allow more time in the oven.