HASHBROWN CASSEROLE

Ingredients
1/2 pkg. Hash Brown Shreds (#753), thawed
1/2 cup butter, melted
2 cups shredded Hot Pepper cheese
6 Fully Cooked Sausage Links (#411), thawed & diced
9 eggs
2 cups shredded Cheddar cheese
8 slices Fully Cooked Bacon Slices (#811), thawed and chopped
Salt & pepper to taste
1 cup milk

Steps
1. Preheat oven to 425°F.

2. Place hash browns into lightly sprayed 9" x 11" pan and press down evenly to form a crust.

3. Drizzle butter evenly over crust and bake for 25 minutes.

4. Place cheeses, sausage and bacon over hash brown crust.

5. Beat milk and eggs together. Pour over cheese and meat.

6. Reduce heat to 350°F and bake for 30 minutes

EGG ROLLS

CHICKEN AND PORK

Chicken and Pork Egg Rolls

Ingredients:
1 medium head cabbage, shredded
3 celery ribs, chopped
1 can (8 ounces) bamboo shoots, drained and chopped
1 can (8 ounces) sliced water chestnuts, drained and chopped
5 green onions, chopped
1 to 2 garlic cloves, minced
2 tablespoons canola oil
2-1/4 cups diced cooked chicken breasts
2 cups diced cooked pork
1/4 cup chicken broth
1/4 cup soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 packages (16 ounces each) egg roll wrappers
1 egg, lightly beaten
Additional oil for deep-fat frying

SAUCE:

1-1/2 cups unsweetened pineapple juice
3/4 cup cider vinegar
1/2 cup packed brown sugar
1 tablespoon soy sauce
1/8 to 1/4 teaspoon white pepper
3 tablespoons cornstarch
2 tablespoons cold water

Directions:

In a large nonstick wok, stir-fry the cabbage, celery, bamboo shoots, water chestnuts, onions and garlic in oil until crisp-tender. Stir in the chicken, pork, broth, soy sauce, salt and pepper. Cook and stir for 1 minute or until heated through.
Position an egg roll wrapper with one point toward you. Place about 1/4 cup meat mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
In a saucepan, combine the first five sauce ingredients. Bring to a boil. Combine the cornstarch and cold water until smooth; stir into boiling mixture. Cook and stir for 2 minutes or until thickened. Serve warm with egg rolls. Yield: about 3 dozen.
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Turkey Egg Rolls

Ingredients:

1/2 pound ground turkey
2 cups coleslaw mix
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
10 egg roll wrappers
Oil for deep-fat frying
Sweet-and-sour sauce

Directions:

In a large skillet, cook turkey over medium heat until no longer pink; drain. Stir in the coleslaw mix, soy sauce, ginger, onion salt and garlic powder. Place 1/4 cup in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner of wrapper with water; roll up tightly to seal. Repeat.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 3-4 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-and-sour sauce. Yield: 10 egg rolls.
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Baked Egg Rolls

Ingredients:
2 cups grated carrots
1 can (14 ounces) bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
Pinch cayenne pepper
16 egg roll wrappers

Directions:

Coat a large skillet with cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.
In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat.
Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat.
Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Yield: 8 servings.

GRILLED FAVORITE RECIPES

Amazing Baby Back Ribs

Ingredients

Chili powder or seasoned salt
Barbecue Sauce
1 1/2 pound rack of baby back ribs

Instructions

1.Rinse each rack and pat dry. Season if desired with chili powder and or seasoned salt (or favorite dry rub).

2.Brown quickly on hot grill or under broiler, 2-3 minutes per side. Wrap each rack separately, and tightly, in heavy-duty foil and bake in 325 degree F oven for 3 hours. Carefully unwrap ribs and discard juices.

3.After ribs have cooled to room temperature, brush on heavy coating of sauce and grill or oven broil just until charred, 5-10 minutes per side. Repeat saucing and char-grill once more.


Barbecue Chicken

Ingredients
You probably need about 1 to 2 cups for a good sized chicken. I
get a whole chicken and cut it into pieces but there is no reason
this wouldn't work on just the chicken breasts.
Instructions
Use about 2 parts butter or margarine to one part lemon juice. Melt the butter and mix with the lemon juice. Stir in garlic salt to tast. My husband says "lots" of garlic salt. If you are opposed to the fat in the margarine, just use the garlic salt and lemon juice for a tangy, garlicy grilled chicken.


Barbecued Turkey

IngredientsMelt 1/4 cup of butter and mix in 2 Tablespoons of Worcestershire
sauce.
Instructions
Rub the turkey inside and out with the butter mixture, working the mixture under the skin as far as possible without tearing the skin and on top of the skin. Do this the night before. Season the bird with lemon pepper. Just before placing the bird in the pit thinly slice 1 lemon and 1 medium onion. Insert the lemon and onion slices into the cavity. Run your pit up to 325F (grill level temperature) and hold using your favorite wood, (apple and oak are good). Place the bird breast down in the pit with the legs and thighs facing toward the hotter end. The cooking time will be the same as oven cooking the bird at 325 deg. Half way through the cooking time flip the bird over to breast side up. Be careful not to spill the juices out of the cavity. Remove the turkey after checking to be sure that it is done. Remove the onion and lemon slices and discard the slices. Tips: Use a pair of rubber coated cooking gloves for flipping the turkey or handling any heavy meat. Wrap the wings and the very end of the drum stick with aluminum foil. You can do a chicken exactly the same way (except cut the amount of the onions, lemon and butter sauce).