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I do truly enjoy good egg rolls.

My favorite restaurant, however, uses a type of seasoning that I don’t like. So, I make some of my own egg rolls.

1 head of cabbage shredded finely
2 large cans of boneless chicken / or an equal amount of pork or shrimp that is:cooked, make sure that the meat is shredded for even distribution.
1 large can of oriental vegetables -chop finely also after draining
2 packages of egg roll wraps
soy sauce - lots of it
1 Tbsp of flour made into a loose paste to seal the wrappers

Gently saute the cabbage in a large frying pan, seasoning with soy sauce. When the cabbage is tender, add the vegetables, meat and stir.

Let the mixture cool. Lay out a cooking sheet, plastic mat, or something that will protect the counter from drippings.

On to each uncooked wrap, place approximately 2 tbsp of the mix. (The wrappers usually come with instructions on how to fold into egg rolls.) When it is almost completely rolled, use your finger and smear on some of the flour paste to seal and finish rolling. Place into a nearby pan to await being fried.

Heat a frying pan with oil/shortening until the oil/shortening is hot. There should be enough in the pan to mostly cover the egg roll. Fry each roll until it is golden brown all over. Drain, and serve.

The quantity that I told you about will make about 30 to 40 egg rolls. If you have wrappers left, they can be cut into strips and fried by themselves for chips to munch along with your egg rolls. YUM

Believe it or not, you can also make a mix using different types of cooked, seasoned fruit instead of the cabbage mix to be made into fruit rolls for desert. They can be dusted with powdered sugar for a finishing touch. STILL YUM

THIS IS NOT A DIET FOOD.

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I was wondering what to fix for supper. Didn’t want the usual type of thing. The usual being sandwiches of one type or another.

What do my eyes show me? Italian recipes and some pictures. They look yummy. I can imagine my waist slowly wanting to inch outward, my mouth was watering. That is what would be good for supper.

The only trouble that I can see is the lack of all of the proper ingredients. What i could see was wonderful looking. My idea of a simple ‘Italian” is some cooked macaroni, spaghetti sauce, browned meat - dump together and call it Goulash. That is not Italian by the way. I call it ‘dump-it’ cooking. It works for me, but for those of you who are adventurous, check out the link above for great tasting food.

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Have you ever thought about the types of cooking done in different areas of the country?

Well, I know that I didn’t think about it much. However, one day I was sitting and talking to my sister-in-law about a Thanksgiving dinner. She looked at me and said that I was raised ‘northern’. When I asked her what she meant, she explained about what a Texas Thanksgiving dinner at her house would have. You see, I like food; but, I don’t think about where the different customs come from, I just like food. She gave some lists.

her list;
Baked or fried turkey, cornbread dressing, brown beans, sweet potato pie, giblet gravy, fruit salad, pea salad, some Mexican dishes, ham,brisket,rolls, mashed white potatoes, assorted cakes

my list:
baked turkey, white bread stuffing, green beans, juice gravy-no giblets, mashed white potatoes, tossed iceberg lettuce salad, cranberry sauce or relish,pecan pie, mincemeat pie, pumpkin pie, white bread rolls,

There were some other things that she would fix; but, I can’t remember them right now.
I had never heard of grits or biscuits and gravy until I had traveled south in the USA. Then there are things like gumbo, shrimp `etuffee (not sure I spelled it right), red bone gravy, greens(not spinach), blackeyed peas, purple hull peas, poke salad, boudin…..

The lists go on and on. Isn’t it amazing that there can be such choice all within one country. It’s called regional cooking, and the differences from one area of the country to another are amazing. Growing up, BBQ was meat cooked in BBQ sauce. I have learned since that the meat is usually smoked and the sauce is served on the side later. The mind can boggle with all of the possibilities. Remember that the differences in types of cooking, go along with the differences in the people that go with it. I’m glad that people are NOT all alike, for we would be bored silly otherwise. The fact that food changes with the people is rather exceptional….that doesn’t even cover the cooking and the people in other countries.

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