Egg rolls

1 lb ground beef, pork, or chicken

1/2 tsp ground ginger

1 tsp minced garlic

3 TBS hoisin sauce

2 cups finely chopped cabbage

1/2 cup shredded carrot

3 green onions, finely chopped

2 TBS oyster sauce

1 pkg. large square wrappers

Vegetable oil for frying

Stir fry meat and ginger in wide skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, carrot and green onions. cook 2 minutes. stir in oyster sauce. Let mixture cool. Use 2 tablespoons filling for each egg roll. Deep fry at 350 degrees, a few at a time, turning occasionally, until golden, 2-3 minutes. Drain on paper towels. Serve warm with mustard and catsup, or serve with sweet and sour sauce.

Sweet and sour sauce

1 cup sugar

2 TBS cornstarch

6 TBS ketchup

2 chicken bouillon cubes (crushed)

3/4 cup vinegar

6 TBS hot water

4 1/2 tsps soy sauce

Mix altogether in saucepan and bring to boil, cook on a medium low heat until it thickens. Makes a good dipping sauce and also great with sweet and sour chicken.

Sausage Casserole

1 cup uncooked rice

1 medium onion

1 cup celery, chopped

1 carrot grated or finely chopped

1 lb. pork sausage

1 medium green pepper, chopped

1 can cream of chicken soup

1/2 cup grated cheese

1 chicken bouillon cube

Brown sausage, drain excess fat. Add onion, green pepper and celery. Cook until tender, add carrots, bouillon, soup and 2 1/2 cans of water and rice. Cover and simmer until liquid is absorbed. Stir occasionally to prevent sticking. When done, sprinkle cheese on top and cover until melted.

From Grandma Lane

Chicken Baked Pork Chops

4 lean pork chops

salt and pepper

1 TB fat

1 can cream of chicken soup

1 cup milk

Brown pork chops on both sides in skillet.  Drain excess fat except 1 TB.  Sprinkle with salt and pepper.  

Combine soup and milk.  Pour over browned chops in skillet.   Bake covered about 45 minutes at 350.  

From Grandma Lane