Sausage and Tortellini Soup

I made this soup for my family a few weeks back and everyone absolutely loved it. It was so quick and easy too!

Here's the recipe.

Slow Cooker Pork Chops and Rice

Pork chops get a bad rap as being dry, tough, and bland. I think the quality of meat and method of preparation are key. I love this recipe because they are made in the slow cooker and come out tender and full of flavor. I also love that this recipe is on the lighter side. Many others use cream soups, sour cream, gravies and other fatty ingredients, again I think this is to help the dry, bland pork. My adjustments from the original are in italics.

Ingredients:

4 boneless, center cut pork chops
1 cup uncooked rice - white, brown, wild, blend
1/2 cup chopped onion
3-4 carrots, diced
2 cloves minced garlic
2 Tbsp. butter
1 (5 ounce) can sliced water chestnuts, drained
4 ounces fresh mushrooms, sliced
1/2 cup water
10 ounces beef broth
1 tablespoon Worcestershire sauce
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon pepper
8 ounces green peas

Directions
1. In a large skillet over medium heat, brown pork chops on both sides. I did not do this just because of time but I'm sure it would make them more flavorful. I just sprinkled both sides of chops with some of the soup mix.
2. Lightly spray the slow cooker with cooking spray. Then place the rice, onion, carrots, butter, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
3. Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours. Stir in peas before serving just long enough to heat through. I did 4 hours on high. Some of the other reviews complained of mushy rice when cooked longer on low. I used a wild rice blend and it was great.

Carrabba's Spicy Sausage Lentil Soup

This recipe cam in an email I receive with restaurant recipes. It is so good! It's also simple to make. You could even make it easier by putting everything in the slow cooker. If your family doesn't like spicy, you can easily use regular Italian sausage and omit the red pepper. I'm not a measurer when it comes to recipes like this. The only changes I made were - I used 1 whole onion, 4-5 carrots, 3 cloves garlic, and about 2 tsp each of dried basil and parsley. I added a little extra bullion at the end to enhance flavor.

Carrabba's Spicy Sausage Lentil Soup

INGREDIENTS
2 tablespoons olive oil
1 cup minced onion
3/4 cup grated and minced carrot
1 tablespoon minced garlic
1 pound uncooked hot Italian sausage
2 ounces diced ham (about 1/2 cup, cut from a ham steak)
7 cups water
5 cups chicken broth
1 pound dry lentils
1 medium tomato, diced
2 tablespoons vinegar
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes

DIRECTIONS
1. Heat up olive oil in a Dutch oven or large sauce pot over medium heat. Add onion, carrot, and garlic. Remove sausage from casing, and add it to the pan. Saute for 8 minutes, stirring often. Break up the sausage into bite-size bits as it cooks. Add ham, and cook for an additional minute.

2. Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer for 1 hour.

3. Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl"serving.

Makes 12 to 13 cups.

Easy Chicken and Cheese Enchiladas

These are still "Americanized" enchiladas but taste a little more authentic than some I've had. I love this recipe and make them often for company. Can't beat comfort food!

1 can (10 3/4) oz. Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced
other toppings as desired, olives, cilantro, pico de gallo, avocado

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3. Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2 qt shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
4. Bake at 350 for 40 minutes. or until enchiladas are hot and bubbling. Top with tomato and onion.

(I add green chilies to the chicken mixture. I remove the foil half way through baking to crisp the tortillas a bit.)

Hit the Spot Ham and Potato Soup

I have been dreaming about ham and potato soup for awhile. I made a few different recipes and none of them satisfied my craving. Then I made this one and I couldn't get enough! It was just what I was looking for. It is also a good base recipe for variations.

Servings: about 8

3 1/2 cups peeled and diced potatoes (about 2 1/2 lbs.)

1/3 cup diced celery

1/3 cup finely chopped onion
1-2 cloves garlic, or to taste

3/4 cup diced cooked ham
2-3 carrots, small dice

3 1/4 cups water

4 tablespoons chicken bouillon granules or 4 cubes

1 teaspoon salt, or to taste

1/2 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

Stove Top Directions:

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Slow-Cooker Directions:

Combine all ingredients except last three in slow-cooker. Cook on low for 6 hours. Combine the butter, flour, and milk then add to slow-cooker. Cook on low 1 hour more.

Add Ins or Substitutions:
corn
green beans
Instead of ham add Italian sausage and peppers,
or chicken and broccoli,
or clams.

Oat-Sun Burgers

My upbringing was PACKED with nutritious foods (something I'm trying to get back to). As wonderful as it is to eat that way, not everything was wonderful to taste! This one, however, I remember loving. For those of you wanting to introduce some healthier items to your menu, give this one a try! Pictures yet to come.

Bring the following to a boil and simmer for 3-5 minutes.

3 cups water
1/4 cup Bragg Liquid Aminos
3/4 cup finely chopped onion
1 tsp. sweet basil

Then add the following and stir:

3 cups quick rolled oats
1/2 cup raw unsalted sunflower seeds (may also use chopped pecans or walnuts)

Return mixture to a boil. Remove from heat and let set for 5 minutes. Form into burgers while mixture is still hot by pressing into a wide-mouth jar ring. Remove ring and repeat.

Bake at 350* on a sprayed cookie sheet for 30 minutes. Then flip burgers and bake 15 minutes longer on second side. Serve with gravy or in a sandwich. These can be made in advance and be frozen for later use.

Chile Verde Burritos

I found this recipe on Recipezaar. Kellen said it's better than a restaurant Chile Verde Burrito. I liked that it's Oh So Easy!

SERVES 6

• 3 lbs boneless pork shoulder cut into chunks (carnitas meat)
• 2 teaspoons ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/2 teaspoon oregano (Mexican if you can find it)
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon minced onion flakes (or fresh onion)
• 1 teaspoon minced dried garlic
• 1 cup water
• 2 tablespoons beef bouillon
• 16 ounces salsa verde
• tortillas
• desired toppings

1. Mix all seasonings together in small bowl (except Salsa Verde).
2. Mix Beef Boulion with water and pour in crock pot first.
3. Rub meat with seasoning, place in crock pot, (for best results, I rub meat with seasoning the night before, let it sit in refrig to marinate).
4. Cover and set on low for 6-8 hours. (Usually cooked within 6 hours).
5. One hour before serving, drain pork drippings out leaving about 1/2 - 1 cup with meat. Pour Salsa Verde on top and stir to break up meat. Continue to cook. Just before serving I add a cornstarch slurry to thicken it up. (1 Tbsp cornstarch, 1 Tbsp water).
6. Serve with Spanish rice, refried beans, cheese, and any other toppings you like and enjoy!

Shepherd’s Pie Stuffed Potatoes

This twist on twice baked potatoes is from one of my favorite TV chefs, Rachael Ray.

• 4 large Russet potatoes, scrubbed clean (I used 6 regular potatoes for portion control and cost)
  
• 3 tablespoons extra virgin olive oil (EVOO), divided, plus additional for drizzling
• Salt
• 1/2 red bell pepper, seeded and chopped
• 1 medium onion, chopped, divided
• Freshly ground black pepper
• 1/2 cup sour cream
• 1 tablespoon smoked paprika
• 1 pound ground sirloin or ground turkey
• 1/2 pound button or crimini mushrooms, quartered
• 2 cloves garlic, finely chopped or grated
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups beef stock
• 2 tablespoons spicy brown or Dijon mustard
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 1/2 cup shredded smoked Gouda cheese, for sprinkling on top (I used whatever we had in the fridge)

Pre-heat the oven to 400ºF.

On a baking sheet, toss the potatoes with a hearty drizzle of EVOO and some salt. Bake in the oven until tender, about 1 hour. Let cool.

Turn the oven off and pre-heat the broiler.

While the potatoes are cooling, place a medium skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the bell pepper and half of the onion to the pan, season with salt and pepper, then cook until the veggies are tender, 5-6 minutes. Transfer them to a large mixing bowl.

When the potatoes are cool enough to handle, cut a thin slice lengthwise off of the top to expose the inside. Scoop out the potato flesh, taking care not to pierce the wall of the potato, and transfer to the bowl with the veggies (reserve the potato shells). Add the sour cream and paprika to the bowl and mash. Reserve warm.

Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin or ground turkey to the pan and cook until golden brown, 5-6 minutes. Add the mushrooms and cook until they start to turn golden brown, 4-5 minutes.

Add the remaining onion and garlic to the pan and cook until all the veggies are tender, about 5 minutes more. Push all of the ingredients to the edge of the pan and add the butter to the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, soy sauce, Worcestershire sauce and some salt and pepper to the skillet and stir to combine. Bring up to a bubble and simmer until thickened, 2-3 minutes.

Fill the potato shells with the beef and mushroom mixture, then top each of them with the reserved mashed potatoes. Transfer to a baking sheet and sprinkle with the cheese. (You really need to pile each of these three layer high! Pack it on!) Pop the potatoes under the broiler until the cheese is melted and tops are golden brown.

Serves 4-5

Crock Pot Chicken Cordon Blue

So, last night I was looking at my "monthly menu" and decided I needed to stray... Looking at what I had onhand that wouldn't last much longer, I can up with this. Annelyse told me about 15 times how great it was, she even said "Mommy, you should make this EVERY day!" That would be a bit much for me, but this one's definitely being added to the menu!

-1 lb. Chicken, cubed pretty small

-1/2 lb. Ham, I used a Ham Steak (I love those things), cubed smaller than chicken

-1 can Cream of Potato Soup

-2 cups Chicken Stock, or boullion, (I recently found "Kitchen Basics" Chicken Stock- BEST STUFF EVER!!!!)

-1 1/2 cups sliced mushrooms

-3/4 to 1 cup chopped onion, I used sweet

-1 tsp fresh ground pepper

-1/2 cup heavy cream

-1/4 cup water mixed with 3 tbsp corn starch

-2 cups, and a little extra for topping, shredded swiss cheese

-about 1 cup bread crumbs or homemade croutons

-Egg noodles, enough to feed family (dish serves about 6 adults)

Put first set of ingredients in Crock Pot on High for 3 to 3 1/2 hours.

Add cream, water/corn starch mixture, and 2 cups swiss cheese to Crock Pot. Mix well and cook for about 20 to 30 minutes on Low, or until sauce is thickened.

Put onto egg noodles, top with bread crumbs or croutons, then cheese. Enjoy!

I served it with Steamed Broccoli and Whole Wheat Rolls.

Salmon with Brown Sugar and Mustard Glaze

This glaze is a yummy complement to grilled or broiled salmon. Serve with rice or over pasta with a green vegetable for a colorful meal!

Ingredients:

1 Tablespoons light brown sugar
1 Teaspoon honey
1 Tablespoon butter
2 Tablespoons Dijon Mustard
3/4 teaspoons soy sauce
3/4 teaspoons olive oil
1/4 teaspoon ground ginger
Vegetable oil
Salt and freshly ground black pepper
3-4 Salmon fillets, about 6 ounces each

Directions:

1. In a small pan, melt the brown sugar, honey, and butter over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.

2. Preheat grill to medium heat or preheat oven to broil. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill or place on a baking sheet if using the oven. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes, turning once after 5 to 6 minutes. If broiling, broil for 5-6 minutes, or until fish flakes easily with a fork.

Slow Cooker Steak Fajitas

I'm so grateful Jami let me browse through some of her slow cooker recipes to try because this one is fabulous. While the meat fell apart, the onions, peppers, and flavor were perfect!


1 beef flank steak (about 1 pound)
1 medium onion, cut into strips
1/2 cup medium salsa
2 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
2 cloves garlic, minced
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
1 small green bell pepper, cut into strips
1 small red bell pepper, cut into strips
Flour tortillas, warmed
Additional salsa

1. Cut flank steak lengthwise in half, then crosswise into thin strips. Combine onion, 1/2 cup salsa, lime juice, cilantro, garlic, chili powder, cumin and salt in slow cooker.

2. Cover; cook on LOW 5 or 6 hours*. Add bell peppers. Cover; cook on LOW 1 hour.

3. Serve with flour tortillas and additional salsa.


*Cooking this long, the meat completely fell apart. I didn't mind because the pieces were evenly distributed and carried the flavor into every bite. However, if you really want to have your meat stay in strips, I would recommend cutting way back on the cooking time for the meat and onions, or even grilling the meat--basting often with the cooked juices from the sauce. You may also try adding the meat after the onions have been going a while, as the full cook time for the sauce enhances the flavor. Just some thoughts. Regardless the texture of the meat, these fajitas really are great. I couldn't gobble them down fast enough!

Chicken Tortilla Soup

I got this recipe from Jami Harward, and was pleased with just how simple and delicious it is. A can of this and a dump of that into the crock pot, and come dinner time all I have to do is dish up! I used chicken I had previously canned, and it was not only fall-apart tender, but it couldn't have been easier. This is a flavorful, fun recipe I would recommend anyone try.


1 pound chicken, cooked and shredded
1 can (15 oz) crushed or petite tomatoes
1 can (14.5 oz) chicken broth
1 can (10 oz) enchilada sauce
1 can (4 oz) chopped green chilies*
1 can (15 oz) whole kernel corn, undrained
1 medium onion, chopped or 1/2 cup dry minced onion
1-2 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 tsp pepper
1 Tbsp dried chopped cilantro (I used fresh)

Combine all ingredients in slow cooker. Cover and cook on high heat 4-6 hours or on low heat 8-10 hours. Serve with tortilla chips, sour cream and Monterrey Jack cheese.

*I didn't have green chilies in my cupboard, so I used tomatoes with green chilies and the spice was just about right for us. If you like to heat things up a bit more, you could add more chilies to your liking.

Apricot Pork Roast

Straight from the dinner table of my dear friend, Candace, this is a really yummy roast with a sweet glaze. Don't have pork? Try it with chicken! It is just delicious, and I'm happy to have another crock pot winner to turn to.


1 medium pork roast
1 small jar of apricot preserves
1 envelope onion soup mix
1/2 bottle Italian dressing
1/2 cup soy sauce

Cook the roast in the crock pot on high for 3-4 hours. In a medium sauce pan, combine preserves, soup mix, dressing and soy sauce. Cook over medium heat until the glaze is well combined and the preserves are melted.

Drain meat. Pour glaze over meat and, lowering heat on the crock pot to medium, cook for another 2 hours. You may want to reserve some glaze to pour over the top at time of serving.

Cut meat and cover with remaining glaze. Serve.

**Recipe and photo courtesy of Candace Staheli. Thanks Cando!**

Honey Grilled Pork Tenderloins

I got this recipe from Austin's aunt, and we just love it! It offers a fun, sweet flavor that really hits the spot.


2 (3/4 pound) pork tenderloin
1/4 cup soy sauce
5 garlic cloves, minced
1/2 tsp ground ginger
2 Tbsp brown sugar
3 Tbsp honey
2 tsp dark sesame oil
2 tsp vanilla
1 bunch green onion, sliced

Make a lengthwise cut down each tenderloin to within 1/4" of opp0osite side; press open. Combine all other ingredients together and chill at least 3 hours. Grill on covered grill over medium heat about 20 minutes.

**Tip for the pocketbook: Freeze it when it's cheap! When you find the tenderloins on sale, you can easily prepare the marinade, combine with the meat in a freezer bag, and you'll be stocked with the perfect meal to grill at the last minute. Best of all, this way you won't be stuck paying a higher price for the meat.**

Ginger Mango Chicken Lettuce Wraps

Makes 4 Servings

Ingredients:
1/2 Tablespoon sesame oil
1 lb. chopped chicken breasts
3 Tablespoons soy sauce
2 1/2 Tablespoons rice vinegar
2 Tablespoons honey
1 Tablespoon grated fresh ginger*
1/2 Tablespoon minced fresh lemon grass
1 Large mango, peeled, pitted, chopped
8-12 lettuce leaves
1/4 Cup red bell pepper, chopped - optional
2 Tablespoons green onion tops, sliced - optional
2 Tablespoons fresh cilantro leaves, chopped - optional, but adds flavor

Directions:

1. Heat oil in medium skillet over medium heat. Add chicken - cook, stirring frequently, until slightly browned.
2. Stir in soy sauce, vinegar, honey, ginger, and lemon grass.
   
3. Finely chop half of the mango and add to the skillet.
4. Cook 5 minutes, or until sauce is very thick; cool slightly.
5. Spoon chicken into lettuce leaves and top each with remaining mango, bell pepper, green onion, and cilantro.
   

*This has a strong ginger flavor, so use less if you are not a big ginger fan. 1 tsp ground ginger can be substituted.

Red Pepper Chicken

The night before I served this, Kellen and I went out to eat at a fancy restaurant with his family. He said he would have rather eaten this than what we had there. It is basically an open and dump recipe to be cooked in the crock pot, as well as budget and figure friendly. My favorite kind!

4 boneless, skinless, chicken breast halves
1 can (15 oz) black beans, rinsed and drained
1 jar (15 oz) roasted red peppers, undrained
1 can (14.5 oz) Mexican stewed tomatoes, undrained
1 large onion, chopped
1/2 tsp salt
Pepper to taste
Hot cooked rice

Place the chicken in a slow cooker. In a bowl, combine the beans, red peppers, tomatoes, onion, salt, and pepper. Pour over chicken. Cover and cook on low for 6 hours or until chicken juices run clear. Serve over rice.

I bought the roasted red peppers at the dollar store. Yes for only $1. It was a 12 oz jar instead of 15 oz but that's ok. I roughly sliced the tomatoes and peppers. I did not mix in a separate bowl but poured everything into the crock pot and gave it a quick stir. At the end of cooking, I removed about 1 cup of the juices to make the rice. If you add a little more liquid, maybe 1/2 cup liquid to 1 cup rice, you could probably add the rice in the beginning and cook along with the chicken (you might have to experiment with the amounts).

A trick I use almost always when I have juices with crock pot cooking is to add about 1-2 Tbsp of corn starch and turn on high for the last 15-20 minutes of cooking. The juices thicken just enough to give you a sauce that coats instead of a runny juice. I also grated a little cheese over the chicken breasts.

Cheesy Potato & Veggie Chowder

So, here's my first post! I'm just a little excited :)

If you like cheese, you will love this recipe! It is a fan favorite for everyone in my home, even my veggie-picky husband!

3 medium potatoes, peeled and chopped (3 cups)*
4 carrots, peeled & chopped*
2 cans whole kernel corn*
¼ cup dried onions*
2 cups water
1 10 ¾ ounce can cream of chicken soup
1 cup chopped ham**
1 teaspoon dried thyme
¼ teaspoon multi-colored (or black) pepper
12 ounces American cheese***

1- In 3 ½ or 4 quart slow cooker combine all ingredients except cheese.
2- Cover and cook on low for 8 to 9 hours or high for 4 to 4 ½ hours.
3- Stir cheese into hot soup until melted.


Notes:
*- If you want a quicker prep time, I have used the Hanover frozen stew vegetables mixture and just added extra corn (we like corn).

**- I buy either a ham steak and use half of it, or just use leftover ham that was chopped and frozen.

***- I just buy the store-brand American cheese slices and use ¾ of the package.


Also, this recipe is great for sneaking in vegetables, I have put lima beans, okra, green beans, small amount of spinach, zucchini, you name it. The cheese does a great job of covering it (my husband is the most picky veggie eater, and he’s the one that always loves this one!).

Lettuce Wraps

A favorite in our household! It makes a great appetizer, or can be served with rice and a vegetable for a main dish.

Makes enough filling for 4-5 large lettuce leaves.

Ingredients for chicken mixture:
3 T. Oil
2 boneless, skinless chicken breasts (chopped finely)
1 8 oz. can water chestnuts, minced
1 cup mushrooms, minced
3 T. onion, minced
1 tsp garlic, minced (about 2 small cloves)
4-5 lettuce leaves*

Ingredients for special sauce:
1/4 cups sugar, or 1/8 cup honey
1/2 cup water
2 T. soy sauce
2 T. Rice wine vinegar
2 T. Ketchup
1 T. Lemon juice
1/8 tsp sesame oil
1 T. hot mustard
1-2 tsp garlic and red chili paste

Ingredients for Stir fry sauce:
2 T. soy sauce
2 T brown sugar
1/2 tsp rice wine vinegar

Directions:

1. Combine ingredients for the special sauce and bring to a boil; set aside.
2. Cook chicken breast in oil; set aside.
3. Mix together ingredients for stir fry sauce and set aside.
   
4. Saute water chestnuts and mushrooms.
5. Add garlic, onions, stir fry sauce, and cooked chicken. Saute for a few minutes, until the garlic and onion are tender.
6. Add special sauce.
7. Put some filling in a lettuce leaf, wrap, and enjoy!
   

*The typical lettuce used in this dish is iceberg. I prefer to use romaine though because iceberg has so little nutritional value.

Salmon Rolls

This savory spring roll recipe is a nice addition to the weekly menu. I served this for James' birthday and he loved them. They have a wonderful flavor. I like to serve them with fried rice to make the meal complete.

Makes 3 Spring Rolls

Ingredients:

• Fresh salmon, 3 oz. (I cooked my salmon before wrapping since I don't have a true deep-fryer.)
• Fresh Spinach, 3 oz.
  
• Asian Vegetable Mix, 3 oz. (I used a mix of thinly shredded cabbage and carrots)
• White sugar, 1/2 oz.
• Garlic, minced, 1/2 oz.
• Soy Sauce, 3 oz.
• Sesame oil, 1/2 teaspoon
• Spring Roll Wrapper, (3) 6x6 wrappers

Directions:

1. Cook asian vegetables with sesame oil, garlic, soy sauce, and sugar, stirring until browned. Add salt and pepper to taste.
2. Take the 6x6 wrappers and coat the edges with egg wash. Place 1 oz. of fresh salmon, 1 oz. of spinach, and 1 oz. of the asian vegetable mix in the middle of each wrapper.
   
3. Roll and tie edges of each with scallions to make them look like firecrackers. *As shown in the picture, I did not have success tying the ends with scallions (green onions) so I just rolled them like a typical egg roll.
   
4. Deep fry in vegetable oil at 350 degrees until golden brown.
   
5. Serve warm.
   

Baked Turkey Sandwich

This is a great dish for leftover turkey, or even chicken.

It makes a nice presentation for a dinner party.

Makes 10 slices

Ingredients

• 2 cups diced turkey
• 1/3 cup pepperoni, chopped
• ¾ cup (3oz) shredded cheddar cheese
• ¾ cup (3oz) shredded mozzarella cheese
• ¾ cup chopped onion
• ½ cup finely chopped celery
• 1/3 cup mayonnaise
• ½ tsp salt
• 1/8 tsp pepper
• 1 Loaf frozen bread dough, thawed
• 1 egg white
• 1 T water
• Sesame seeds

Directions:

1. Combine ingredients for filling (all ingredients minus dough, egg white, water, sesame seeds).
2. On floured surface, roll dough into a 14X11 inch rectangle. Place on greased cookie sheet. Spread filling lengthwise on center third of rectangle, leaving ½ inch on each end. Cut 10 equal strips on each side of rectangle almost to filling.
3. To enclose filling, take a strip from each side, twist once and pinch ends together. (use a bit of water to stick dough down.) Continue with remaining strips. Press each end of loaf together and tuck under. *See video demonstration*
   
4. Mix egg white and water. Brush on dough. Sprinkle with sesame seeds.
5. Bake 35 minutes at 375° or until golden brown.
6. Let stand 10 minutes before slicing.