Egg Rolls: China

2 C. Bokchoy or Cabbage, minced
1 Stalk Celery, minced
1 Carrot, minced
1 can whol water chestnuts, minced
1/2 C. Fresh bean sprouts, minced
1 C. Cooked chicken or pork, minced
3/4 tsp. Minced Garlic
3/4 tsp. Minced Ginger
1/4 C. Soy Sauce
1 Dash 5 spice powder
1 Tbsp. Rice wine (Mirin)
1 tsp. Sesame Oil
1/2 tsp. Salt
1/4 tsp. Pepper
1 pkg. Spring Roll wrappers (Large)

1. Mix all ingredients except for wrappers.
2. Place about 1/3 cup of mixture in corner of wrapper and roll up tucking in corners. You may need to tdrain some moisture from teh filling if it is drippy.
3. Moisten the end of the wrapper with water to seal and place on a baking sheet that has been sprayed with nonstick spray until ready to cook.
4. Fry in about 1/2" of oil (peanut oil doesn't smoke as b ad as vegetable oil) on medium heat until browned on both sides.
5. Serve with sweet and sour or your favorite sauce. Makes 16

Compliments of Nancy

Coconut Curry Pork: Indian

2 Lbs pork, cut into 1/2-inch chunks
1 1/2 Tbs. vegetable oil
2 Tbs. curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
1 Tbs. sugar

1. Season pork pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet. Stir in onions and garlic, and Saute. Add pork, tossing lightly to coat with curry oil. Reduce heat to medium, and cook until pork is done.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer 20 minutes. Add more curry to suit your taste.
4. Serve over hot rice and enjoy.

Compliments of Shauna

Sushi: Japanese

3 1/2 C. Water

1/2 C. Rice Vinegar

1 Tbs. Vegetable Oil

1/4 C. White Suger

1 tsp. Salt

2 C. Rice

Dried Seaweed Sheets (Nori)

Avacado

Cucomber

Imitation Crab

Pickled Ginger

1. Add first five ingredients into pan and heat to boiling, stirring occasionally to dissolve suger and salt. Once boiling add rice, cover and reduce heat to a simmer. Simmer about 20 minutes until rice is done. Remove from heat and set aside.
2. Lay out seaweed, spread warm rice evenly over about 1/4 -1/2" thick, allow about 1” at the end to allow an overlap when rolling.
3. Fill center with desired filling. (We prefer, crab, avocado and cucumber.) Roll and seal. Slice with sharp knife dipped into hot water.
4. Chill in refridgerator for a few hours and serve with favorite soy sauce and wasabi.

Compliments of Shauna

Fettuccine with Lemon: Italian

1 lb. Pasta
3 Tbs. Butter
2 Tb. Freshly squeezed lemon juice
1 tsp. lemon zest
1 C. Heavy Cream
salt and pepper
1/2 C. Freshly grated parmigiano-reggiano cheese

1. Pour 4 quarts of water into a large saucepan or pot and place over a high heat.
2. Put the butter, lemon juice, and zest in a large skillet over a medium-hight heat. Once teh butter has melted, let teh lemon and butter bubble for about 30 seconds.
3. Pour in the cream. Season with salt and pepper adn cook, stirring frequently, until the cream has reduced by half. Remove the skillet from teh heat and set aside.
4. When the watr for the pasta is boiling, and teh sauce is off teh heat, add 1 Tbs. of salt tot eh boiling wter adn drop in teh pasta all at once, stirring well.
5. When the pasta is cooked, drain it and transfer it to the skillet with the sauce. Turn the heat on to medium and toss the pasta over the heat with thte sauce and the gratted cheese for about 15 seconds.

Complements of Sara from her "Classic Pasta Cookbook"

Alfredo: Italian

1 lb. Pasta
3 Tbs. Butter
1 C. Heavy Cream
Pinch freshly ground nutmet
Salt and finely ground black pepper
1/2 C. Freshly grated parmigiano-reggiano cheese

1. Bring 4 quarts of water to boil in a large pot.
2. Put the butter and cream in a large skillet over a medium-high heat and boil, stirring frequently, until the cream has reduced almost by half. Add the nutmet, some salt and a generous amount of pepper. Remove from heat and set aside.
3. Add 1 Tb. of salt and the pasta to the boiling water, stirring well. When the pasta is cooked, drain it and add it to the sauce in the skillet.
4. Add the freshly grated cheese to the skillet, then toss until the pasta is well coated with thte sauce, and season with salt and pepper.

Complements of Sara from her "Classic Pasta Cookbook"