Egg Rolls

1 lb ground beef, turkey, or pork
1 t minced ginger
1 T accent
2 c finely chopped cabbage
1/4 lb bean sprouts
1/2 c shredded carrots
3 green onions, finely chopped
chopped mushrooms, if desired
rice noodles, if desired
20 egg roll wrappers
oil for frying
Sweet & Sour Sauce
1 egg, beaten

Brown meat with ginger. Sprinkle with accent, add cabbage, sprouts, carrots and green onions. Cook 2 minutes, then allow to cool. Put a small amount of meat mixture in the center of the wrapper. Fold up bottom corner, then brush the side corners with egg and fold in. Wrap the top corner around. Seal with egg, making sure there are no openings (the egg roll with bust open while cooking if oil gets inside). Put a couple inches of oil, enough to cover 1/2 of the egg roll at a time, in a pan and fry at about 350. Drain on paper towels. Serve with sauce. These can be frozen and reheated in the oven.

Pineapple Pepper Chicken

This is one of Kiara's favorite meals made by Grandma Brimhall.

4 c pineapple juice
1 1/2 c sugar
2 c vinegar
1 1/2 c water
1 c brown sugar
2/3 c brown sugar
1/2 c ketchup
2 t chicken bouillon
3/4 t ground ginger
3 T vegetable oil
8 boneless, skinless chicken breasts (Grandma likes to cut into chunks)

Put cornstarch in pan and add a small amount of the water to dissolve cornstarch --add the rest of the water and the other ingredients down to the ginger. Bring to a boil, stirring frequently. Cook 2 minutes until thickened. Set aside. Brown chicken in oil and put into two large, greased pans. Pour sauce over and bake uncovered at 350 for 45 minutes.

2 cans pineapple chunks, drained (this gives you almost enough juice for the sauce)
1 green bell pepper cut in pieces

After cooking for 45 minutes, add pineapple chunks and green peppers and bake for 15 more minutes.

This recipe makes a lot of sauce. You can save some and serve it on a side of rice.

Baked Italian Subs

6 hoagie rolls, split
1/2 c Italian dressing
1/2 lb sliced deli salami
1/2 lb sliced deli turkey
1/2 lb sliced deli ham
1/2 lb sliced provolone cheese
1 large tomato, thinly sliced
1/2 medium onion, thinly sliced

Preheat oven to 375. Brush the cut sliced of the rolls with the Italian dressing. Layer the bottom halves with the salami, turkey, hand cheese, tomato and onion and replace the tops. Place each on a piece of aluminum foil and wrap tightly. Bake for 12 to 15 minutes, or until the cheese is melted. Carefully remove the foil and serve.

Cream Cheese Banana Nut Bread

3/4 c butter, softened
1 pkg (8 oz) cream cheese, softened
2 c sugar
2 eggs
3 c flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
4 medium bananas, mashed
1 c chopped pecans, toasted
1/2 t vanilla

Beat butter and cream cheese until creamy. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating just until blended after each addition. Combine flour and next three ingredients, gradually add to butter mixture, beating on low speed just until blended. Stir in bananas, pecans and vanilla. Spoon into 2 greased and floured 8x4-inch loaf pans.

Bake at 350 for 1 hour or until a toothpick comes out clean and the sides pull away from the pan. Shield with tinfoil the last 15 minutes to prevent browning. Cool in pans for 10 minutes, then remove from pans and cool for 30 minutes before slicing.

Yummy Toppings for Bread:

Orange Pecan Topping: Sprinkle 1 cup coarsely chopped, toasted pecans evenly over batter in pans. Bake as directed, then cool in pan and remove to racks. Stir together 1 c powdered sugar, 3 T fresh orange juice, and 1 t orange zest until blended. Drizzle over warm bread and cool 30 minutes on wire racks.

Toasted Coconut Topping: While bread is baking, stir together 1/4 c butter, 1/4 c sugar, 1/4 c milk in a small saucepan over medium-high heat; bring to a boil, stirring constantly. Remove from heat, stir in 1 c coconut, 1 c chopped, toasted pecans, and 2 t vanilla. Remove baked bread from oven and immediately spread tops with mixture. Broil 5 1/2 inches from heat for 2 to 3 minutes or until topping begins to lightly brown. Cool in pans 20 minutes before removing to wire rack to continue cooling.

Cinnamon Crisp Topping: Stir together 1/2 c firmly packed brown sugar, 1/2 c toasted, chopped pecans, 1 T flour, 1 T melted butter, 1/8 t ground cinnamon. Sprinkle evenly over batter in pans. Bake and cool as directed.

Peanut Butter Streusel Topping: Combine 1/2 c plus 1 T flour and 1/2 c firmly packed brown sugar in a small bowl. Cut in 1/4 c butter and 3 T creamy peanut butter with a pastry blender until mixture resembles small peas. Sprinkle mixture over batter in pans. Bake and cool as directed.

Raleigh House Blueberry Muffins

2/3 c shortening
1 c sugar
3 eggs
3 c flour
3 t, heaping, baking powder
1 t salt
1 c milk
1 pint blueberries

Topping: sugar and lemon zest (sprinkle on top of muffins before baking)

Cream the shortening and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the dry ingredients alternately with the milk. When well blended, add the blueberries. This mixture will keep in the refrigerator for two to three weeks. Bake in greased muffin tins at 375 for 15 to 20 minutes. Makes two dozen three-inch muffins.

Hawaiian Haystacks

2 cans cream of chicken soup
1 can chicken broth
2 c cooked chicken

Mix together and heat through.

4 c cooked rice (or quinoa)

To serve, top a spoonful of rice with the chicken gravy. Add toppings. We like the following: chow mein noodles, diced tomatoes, chopped celery, sliced green onion, pineapple chunks, mandarin oranges, shredded cheddar cheese, sunflower seeds, coconut, chopped green bell pepper.

Sausage Balls

1 lb ground pork sausage
3 c bisquick
4 c shredded cheddar cheese
1/2 c grated parmesean cheese
1/2 c milk
1/2 t dried rosemary leaves, crushed
1/2 t parsley

Preheat oven to 350. In large bowl, combine all ingredients. Roll into walnut-sized balls and place on greased baking sheets. Bake in preheated oven for 20 minutes until golden brown. Remove immediately from pan and serve warm.