Sunday, March 24, 2013

Yummy egg rolls

Egg rolls
Afton Twitchell

½ lb shrimp, chicken or crab or sausage (I use sausage meat)
½ head cabbage
1 green onions ( I use any onion equivalent)
½ lb bean sprouts (if canned drain them)
2 stalks celery, finely chopped
1 tsp salt (be careful soy and MSG are also salty if you use it)
½ teas sugar
½ teas soy sauce ( I use more and less salt)
½ tsp pepper
1pkg egg roll skins or wontong skins

Saute in small amount of oil, chopped Meat(no oil needed for sausage).  Remove from pan.  Leave a little grease in bottom of pan and sauté veggies and seasonings only til slightly wilted.  Rol about ¼ to 1/3 cup in egg roll skins .  Dip finger in water and run along edge of rolls to seal the skins.  When you roll you fold in the ends and roll.    Deep fry at 275 till broWn Makes 15 -20.

Sunday, March 17, 2013

AMAZING Baked French Toast

1 cup of brown sugar
¾ cup butter or margarine
¼ cup plus 2 tablespoons light corn syrup
10-12 slices French bread
4 large eggs, lightly beaten
2 ½ cups half and half
1 tablespoon vanilla extract
¼ teaspoon salt
3 tablespoons sugar
1 ½ teaspoons ground cinnamon
¼ cup butter or margarine melted
You can add chopped walnuts on the bottom of the pan.  It would also be good with like dried cranberries or fresh blueberries on the bottom of the pan.

Combine first 3 ingredients in a medium saucepan.  Cook over medium heat stirring constantly for 5 minutes or until mixture is bubbly.  Pour syrup mixture evenly into a lightly greased 13x9x2 in baking dish.  Arrange bread slices over syrup.  Combine eggs and next 3 ingredients; stir well.  Gradually pour mixture over bread slices.  Cover and chill at least 8 hours.
Combine 3 tablespoons sugar and cinnamon; stir well.  Sprinkle evenly over soaked bread.  Drizzle ¼ cup melted butter over bread.  Bake, uncovered, at 350 for 45 to 50 (mine took almost 1 ½ hours, otherwise the bread was kinda soggy) minutes or until golden and bubbly