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Showing posts from January, 2019

Baked Eggrolls

Baked Eggrolls 1 pound sausage 1 cup diced onions 2 teaspoons minced garlic 1 package Cole slaw mix 2 Tablespoons sesame oil 1/4 teaspoon black  pepper 3 Tablespoons soy sauce 1 package egg roll wrappers Cook the sausage, onions and garlic together until cooked through.  Add the cole slaw mix, sesame oil, black pepper and soy sauce.  Stir and cook until heated through.  Put about a 1/4 cup of the mixture in the middle of your egg roll wrapper. Fold sides towards the center and roll. Place seam side down on a cooking sheet that has been sprayed with cooking spray.  Lightly brush the eggrolls with oil (I use olive oil).  Bake at 425 degrees for 10-15 minutes or until lightly browned. Turning them once about half way through the cooking time. *These are excellent in the air fryer. I make sweet and sour sauce to dip them in. Oh so easy and delicious! Enjoy, Tiffanee

Joan's Celery and Water Chestnut Casserole

A friend of mine brought this casserole to a potluck we had at work.  It was so delicious and different than I had eaten before.  It was a huge hit.  So of course I had to have the recipe and I tried it out on my kids.  They loved it!!  The flavor combination is amazing. Joan's Celery and Water Chestnut Casserole 4 cups chopped celery 1 can sliced water chestnuts, drained 1 can green beans, drained 1/4 cup minced onion 1 can Cream of Chicken Soup 1/2 cup Rice Krispies or Corn Flakes crushed just a bit 1/4 cup slivered almonds (optional) 3 Tbs Butter Cook celery in a small amount of boiling salted water, until tender crisp, about 8 minutes.  Drain celery and mix with the water chestnuts, soup and onion. Then put in to a greased casserole dish,  Toss Rice Krispies or Corn Flakes and almonds in the melted butter. Sprinkle it over the top of the celery mixture.  Bake at 350 degrees for 35 minutes. *the original recipe calls for 1/4 cup diced pimento instead of onion.